Mashed potato pizza with tomato mozzarella

mashed potato

mashed potatoRecipe tip: this recipe is designed to help people utilise leftovers and minimise waste in the kitchen.

Once you’ve discovered how to turn leftover mash into “dough” you can make any kind pizza you like.  We’ve suggested some classic pizza toppings here but feel free to let your imagination run wild! This is an especially good recipe to make with kids – they can mash and mix the potato dough and add the toppings.


500g mashed potato, at room temperature
1 egg, beaten
150g self raising flour plus extra for dusting
Milk to bind
Salt and pepper
160g passata or jarred tomato sauce
1red onion, peeled and finely sliced
150g mozzarella or goats cheese
100g ham or chorizo or salami
100g olives
1 large clove of garlic, crushed and infused into 2 tbsp olive oil
Fresh herbs (optional)


  • Put the mash in a bowl and use a wooden spoon to break it up.
  • Add the egg, mix to a paste, then sift in the flour and mix to a dough – you may find it easiest to use your hands. If the dough feels excessively dry and won’t bind together add a little milk; if the dough is overly sticky and wet add more flour.
  • Dust a baking sheet with flour and place the potato dough on top. Roll out the dough until it’s about 1cm thick.
  • Preheat the oven to 200/fan180/gas6.
  • Spread passata onto the base and season well.  Evenly distribute the sliced onions, cheese, ham and olives and then drizzle with garlic oil.
  • Place in the oven and cook until the pizza base is firm and has puffed up – this will take about 20 minutes.
  • Remove from the oven, rest for 5 minutes then scatter with some fresh herbs before cutting and serving.