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Potato Pizzette Bites
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1 large (Yukon gold or similar) skin on and thoroughly washed
1 tablespoon olive oil
3 tablespoons tomato sauce, try the Quick Tomato Sauce below
1/2 cup grated cheddar or mozzarella
Quick Tomato Sauce
1 tablespoon olive oil
1 shallot diced
1 clove garlic, crushed
1- 14 ounce can diced tomatoes
1 teaspoon light brown sugar
1 tablespoon ketchup
salt and pepper, to season
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1.If making the Quick Tomato Sauce: Heat the oil in a large frying pan and sauté the shallot and garlic for 2 minutes, stirring constantly. Add the remaining ingredients and bring to the boil, squashing the tomatoes with the back of a wooden spoon. Boil, stirring frequently for 15 minutes or until the sauce has thickened.
2.For the Pizettes: Preheat the oven to 400 F.
3.Cut 8 large slices of potato, each around one twelfth inch thick, cutting crosswise from the centre of the potato. You won't need the thinner end bits of the potato but these will keep for up to 2 days in the fridge, covered with cold water, and can be used for mashed or boiled potatoes.
4.Brush each potato slice with oil and season with a little salt and pepper. Lay the slices on a baking sheet lined with non-stick baking parchment and bake for 10 minutes. Turn the slices over and bake for a further 8-10 minutes, until golden and crisp. Watch carefully for the last 2 to 3 minutes.
5.Top each potato slice with around 1 tsp of the tomato sauce and sprinkle with the cheese. Bake for a further 5-7 minutes, or grill 2-3 minutes more or broil until the cheese has melted. Let cool slightly before serving. (Not suitable for freezing or reheating.)
Quick Tomato Sauce (You will only need a small amount of this sauce for the Pizzette Bites), the rest freezes well and can be served with pasta or used as a topping for pizza. Alternatively you can use a ready-made tomato sauce.
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Preparation Time: 5 minutes |
Serves: 2 portions ( can be doubled easily) |
| Recipe Origin: United States |
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Submitted by: |
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Jessica
Canada |
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| This recipe has been viewed 2405 times. |
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