Name: Potato pizza
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: 375 gram packet gluten-free bread mix; 300 gram baby new potatoes, sliced thinly; 2 teaspoon chopped fresh oregano; 2 teaspoon olive oil; 1 clove garlic, crushed

Ingredients

375 gram packet gluten-free bread mix

300 gram baby new potatoes, sliced thinly

2 teaspoon chopped fresh oregano

2 teaspoon olive oil

1 clove garlic, crushed

Method

1.Preheat oven to 220°C/200°C fan-forced. Oil two 25cm x 35cm swiss roll pans; line bases with baking paper, extending paper 5cm over long sides.

2.Make bread mix according to packet directions; spread mixture into pans.

3.Combine remaining ingredients in medium bowl; spread potato mixture over bread mix.

4.Bake 20 minutes or until potato is tender and bases are crisp.

This recipe is also gluten-free.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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