Potato-based vegetable pizza

Potato-based vegetable pizza

Ingredients

• potatoes 3 pcs.
• garlic 1 pc.
• Provencal herbs 1 pinch
• wheat flour 2 tbsp.
• tomatoes in their own juice 1 glass
• champignons 5 pcs.
• 1/3 medium zucchini pcs.
• 1/4 leek
• tomatoes 1 pc.
• broccoli 2 pair of inflorescences pcs.
• olive oil 2-3 tablespoons
• sea ​​salt 1 tsp
• ground black pepper 1 pinch
• arugula 1 bunch
• mozzarella 1 pc.

Directions

1. We take raw potatoes, peel them and three on a coarse grater, squeeze the starch, salt, pepper, add 1 slice of finely chopped garlic, Provencal herbs, a couple of tablespoons of flour to bind our potato mass, mix everything well.
2. Grease the refractory form with olive oil and put it in the oven for a couple of minutes. Put the prepared potatoes in a heated mold and put them in the oven for 15 minutes at a temperature of 220-240 degrees, brown.
3. Cooking tomato sauce. In a saucepan, fry a couple of chopped garlic cloves in olive oil, add canned tomatoes from a jar without skin, simmer over medium heat, salt and pepper.
4. Cut leeks, zucchini, fresh tomatoes, mushrooms into rings, disassemble broccoli into inflorescences. Boil broccoli in salted water for 5 minutes. Fry the zucchini and champignons on the grill or in a pan with a spoonful of olive oil.
5. On a toasted potato base, put tomato sauce and spread vegetables and mushrooms. Three mozzarella on a grater and sprinkle on our pizza. We send it to the oven for 10-12 minutes at a temperature of 200-220 degrees. Decorate the finished pizza with arugula leaves.