This dish contains the following allergens: Eggs, Milk/Dairy
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4 x 200g
baking potatoes
2 large
eggs
2
teaspoons Italian seasoning, divided
Salt and ground black pepper, as desired
150g
passata or tomato sauce
Olive oil, for brushing
125g
ball of mozzarella, torn
Handful
of basil leaves, torn
4 x 200g
baking potatoes
2 large
eggs
2
teaspoons Italian seasoning, divided
Salt and ground black pepper, as desired
5oz
passata or tomato sauce
Olive oil, for brushing
4oz
ball of mozzarella, torn
Handful
of basil leaves, torn
Step 1
Preheat oven to 200°C/Fan 180°C.
Step 2
In a large bowl, coarsely grate potatoes. Place grated potatoes in a clean tea towel and squeeze the potatoes to remove all the liquid.
Step 3
Add the grated potatoes back to the bowl and mix with eggs, Italian seasoning, salt and pepper and toss until evenly combined.
Step 4
Spread potatoes over Ninja Foodi Zerostick Pizza Tray in a large circle leaving a 5cm border around edges. Brush with oil.
Step 5
Place base in the top of the oven for 15 minutes. After 15 minutes, turn over, brush with more oil and cook for another 10 minutes.
Step 6
Spoon on the passata or tomato sauce and spread with spoon to cover the centre of the cooked base, leaving a 3cm gap around the edge. Top pizza with torn mozzarella and sprinkle over remaining Italian seasoning.
Step 7
Place in the centre of the oven for another 20 minutes.
Step 8
Cooking is complete when the pizza is golden brown.
Step 9
Drizzle with olive oil and sprinkle with torn basil leaves before cutting into slices.
In a large bowl, coarsely grate potatoes. Place grated potatoes in a clean tea towel and squeeze the potatoes to remove all the liquid.
4 x 200g
baking potatoes
2 large
eggs
2
teaspoons Italian seasoning, divided
Salt and ground black pepper, as desired
150g
passata or tomato sauce
Olive oil, for brushing
125g
ball of mozzarella, torn
Handful
of basil leaves, torn
4 x 200g
baking potatoes
2 large
eggs
2
teaspoons Italian seasoning, divided
Salt and ground black pepper, as desired
5oz
passata or tomato sauce
Olive oil, for brushing
4oz
ball of mozzarella, torn
Handful
of basil leaves, torn
Step 3 of 10
Add the grated potatoes back to the bowl and mix with eggs, Italian seasoning, salt and pepper and toss until evenly combined.
4 x 200g
baking potatoes
2 large
eggs
2
teaspoons Italian seasoning, divided
Salt and ground black pepper, as desired
150g
passata or tomato sauce
Olive oil, for brushing
125g
ball of mozzarella, torn
Handful
of basil leaves, torn
4 x 200g
baking potatoes
2 large
eggs
2
teaspoons Italian seasoning, divided
Salt and ground black pepper, as desired
5oz
passata or tomato sauce
Olive oil, for brushing
4oz
ball of mozzarella, torn
Handful
of basil leaves, torn
Step 4 of 10
Spread potatoes over Ninja Foodi Zerostick Pizza Tray in a large circle leaving a 5cm border around edges. Brush with oil.
4 x 200g
baking potatoes
2 large
eggs
2
teaspoons Italian seasoning, divided
Salt and ground black pepper, as desired
150g
passata or tomato sauce
Olive oil, for brushing
125g
ball of mozzarella, torn
Handful
of basil leaves, torn
4 x 200g
baking potatoes
2 large
eggs
2
teaspoons Italian seasoning, divided
Salt and ground black pepper, as desired
5oz
passata or tomato sauce
Olive oil, for brushing
4oz
ball of mozzarella, torn
Handful
of basil leaves, torn
Step 5 of 10
Place base in the top of the oven for 15 minutes. After 15 minutes, turn over, brush with more oil and cook for another 10 minutes.
4 x 200g
baking potatoes
2 large
eggs
2
teaspoons Italian seasoning, divided
Salt and ground black pepper, as desired
150g
passata or tomato sauce
Olive oil, for brushing
125g
ball of mozzarella, torn
Handful
of basil leaves, torn
4 x 200g
baking potatoes
2 large
eggs
2
teaspoons Italian seasoning, divided
Salt and ground black pepper, as desired
5oz
passata or tomato sauce
Olive oil, for brushing
4oz
ball of mozzarella, torn
Handful
of basil leaves, torn
Step 6 of 10
Spoon on the passata or tomato sauce and spread with spoon to cover the centre of the cooked base, leaving a 3cm gap around the edge. Top pizza with torn mozzarella and sprinkle over remaining Italian seasoning.
4 x 200g
baking potatoes
2 large
eggs
2
teaspoons Italian seasoning, divided
Salt and ground black pepper, as desired
150g
passata or tomato sauce
Olive oil, for brushing
125g
ball of mozzarella, torn
Handful
of basil leaves, torn
4 x 200g
baking potatoes
2 large
eggs
2
teaspoons Italian seasoning, divided
Salt and ground black pepper, as desired
5oz
passata or tomato sauce
Olive oil, for brushing
4oz
ball of mozzarella, torn
Handful
of basil leaves, torn
Step 7 of 10
Place in the centre of the oven for another 20 minutes.
4 x 200g
baking potatoes
2 large
eggs
2
teaspoons Italian seasoning, divided
Salt and ground black pepper, as desired
150g
passata or tomato sauce
Olive oil, for brushing
125g
ball of mozzarella, torn
Handful
of basil leaves, torn
4 x 200g
baking potatoes
2 large
eggs
2
teaspoons Italian seasoning, divided
Salt and ground black pepper, as desired
5oz
passata or tomato sauce
Olive oil, for brushing
4oz
ball of mozzarella, torn
Handful
of basil leaves, torn
Step 8 of 10
Cooking is complete when the pizza is golden brown.
4 x 200g
baking potatoes
2 large
eggs
2
teaspoons Italian seasoning, divided
Salt and ground black pepper, as desired
150g
passata or tomato sauce
Olive oil, for brushing
125g
ball of mozzarella, torn
Handful
of basil leaves, torn
4 x 200g
baking potatoes
2 large
eggs
2
teaspoons Italian seasoning, divided
Salt and ground black pepper, as desired
5oz
passata or tomato sauce
Olive oil, for brushing
4oz
ball of mozzarella, torn
Handful
of basil leaves, torn
Step 9 of 10
Drizzle with olive oil and sprinkle with torn basil leaves before cutting into slices.
