Summary

Ingredients

• 800 g potato (s). predominantly waxy
• 4 tablespoon flour
• 1 teaspoon salt
• 2 tablespoons oil, a good pinch nutmeg
• 150 g ham, cooked
• 100 g mushrooms
• 1 onion (s)
• 2 cans tomato (s), chunky, 400 g each
• oregano
• 100 g cheese (Gouda), rated
• 50 g parmesan, rated
• thyme
• salt and pepper
• 1 leek
• garlic

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Instructions

1. Cook the potatoes in a little salted water, remove them, peel them and let them cool completely.
2. Preheat the oven to 250 degrees. Roughly grate the potatoes, add the flour, 4 tablespoons of water, salt and nutmeg to the potatoes, knead everything. Oil the baking sheet, pour the potato dough on top. Pre-bake in the oven for about 15 minutes on the lower rack.
3. Divide the ham and mushrooms into larger pieces. Dice the onion with a little garlic, cut the leek into rings and sauté lightly in a saucepan with olive oil. Deglaze with the canned tomatoes. Season to taste with the spices and let it boil down a little.
4. Spread the tomato sauce on the pizza base and top with ham and mushrooms. Mix the two types of cheese and sprinkle over the pizza. Bake the pizza again for about 15 minutes in the oven on the lower rail.
5. Of course, you can also cover the pizza base as you see fit. This pizza tastes warm as well as cold if something is left over.