Potato Pizza With Tuna Fish and Sweetcorn
- Time: 30 minutes
- Serves: 2
- Level: easy
What you need
450g miniature new potatoes
1 tin (drained 112g) tuna fish in water
1 tin (drained 165) sweetcorn
30g panko or other breadcrumbs
2 tbs grated Parmesan (optional)
1-2 tsp dried oregano
100g medium cheddar cheese grated
Light olive oil
Salt and pepper
How Dad Cooked It
The first trick to this recipe is to replicate the high heat of a pizza oven – it should be presented with crusty burnt bits. This will need three cooking stages – the hob, the oven and the grill. The second trick is to make the potatoes behave like pizza dough – I have used bread crumbs which give the potatoes a crispy base and a frying pan to keep it in the round.
- Preheat the oven. 240C Gas 9.
- Drain the tuna fish. Whether your tuna is in oil or water it needs to be well drained. You do not need to reserve the oil or water.
- Cook the potatoes. Wash the potatoes, but do not peel. Cook in a medium/large microwave bag according to instructions on the bag. Alternatively, cook in a bowl with clingfilm in the microwave, using your microwave oven’s guidelines, or boil in a pan of boiling water for 20 minutes until tender. Drain the potatoes and place in a bowl and mash roughly.
- Prepare the pan. Use a 23cm oven-safe frying pan. Add 2 teaspoons of light oil to the pan and 2 teaspoons of butter. Heat the pan to melt the butter and tilt the pan to coat evenly, take off the heat. Mix the Parmesan (if using) and crumbs and then sprinkle evenly over the bottom of the pan.
- Fry the potato base. Spoon the potatoes in several stages on top of the crumbs. Do this carefully, the aim is to create an even and continuous layer of potato without disturbing the crumbs. Use a fork to push the potato onto the crumb and create a smooth surface. Drizzle a little olive oil over the potatoes. Heat the pan on a high heat and cook for 5 minutes. Reduce the heat whilst adding the pizza toppings. Pour the passata over the potato evenly, sprinkle with oregano, pepper and salt to taste, add the tuna fish, then the sweet corn and finally the cheddar cheese.
- Cook in the oven. Put the pan in the oven and cook for 7-8 minutes, check to ensure it is not burning. Remove from the oven **BURNING HAZARD** use an oven glove or dry cloth to handle the pan.
- Cook under the grill. Put the pan under the grill and grill for 7-8 minutes (or more), turning to brown evenly. **Remember the handle of the pan will still be hot.**
- Finish on the hob. Put back on the hob and give it a quick blast with high heat to ensure the base is browned. Shake and turn the pan to loosen the pizza push up the edges slightly. **Remember the handle of the pan will still be hot.**
- Turn out the pizza and serve. Depending on the solidity of the potato base and the shape of your pan, you may be able to coax it directly onto a chopping board – otherwise use a large plate and turn upside down. the put another plate on top of the pizza and turn upside down once again. It will be possible to slide the pizza onto a chopping board. Slice in to quarters, garnish with basil and serve with a mixed salad.
Notes: If you do not have an oven-safe pan use a baking tray, following the same instructions for building up the pizza, use forks and spatulas to make a round potato pizza shape – but do not cook on the hob – instead give it extra time in the oven.
The same principle can be used to add extra toppings or alternative toppings. I have not used mozzarella as would make the potatoes soggy and be difficult to heat within the 30 minutes.