Potato rösti pizza

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Pizza without dough but with a nice bottom of grated potato




 Heat the oven to 200 degrees. Put the potato grater in a tea towel and squeeze out as much moisture as possible. Put the potato in a bowl and press a clove of garlic and add half the egg, pepper and salt and flour and mix well. Put the mixture on the baking tray with baking paper and form a pizza of a few mm thick. Place in the oven for 20 minutes until the bottom is firm.

 Remove the bottom from the oven and loosen it slightly from the baking paper so that it is easy to cut later. Spread the top with the pizza sauce and top with slices of mozzarella and some tomatoes. Put it back in the oven for another 15 minutes. Remove from the oven and sprinkle with some arugula.

 Tips: This base is firm but slightly softer than regular pizza and slightly less heavy.
 You can also use a different topping such as Parma ham, salami, bell pepper or mushrooms.
 If you want to make the bottom gluten-free, you can replace the flour with cornstarch or gluten-free flour.

Source: Leukerecepten by leukerecepten-nl.
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