Potato Pizette Bites
Slices of crisp potato make an unusual base for small finger-sized pizzas (pizette).
1 large (200g/7oz) waxy-type potato, skin on and thoroughly washed (desiree or similar)
Preheat the oven to 200c/400F/Gas 6/Fan 180.
Cut 8 large slices of potato, cutting crosswise from the centre of the potato, each around 2mm/1/32in thick. 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.
Brush each potato slice with oil and season with a little salt and pepper. Lay the slices on a baking sheet lined with 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.
Top each potato slice with around 1 tsp tomato sauce and scatter over the cheese. Bake for a further 5-7 minutes, or grill 2-3 minutes, until the cheese has melted. Cool slightly before serving.
Makes 2 portions – easily doubled
Quick Tomato Sauce
Makes 3-4 portions
Using sweet shallots and a large pan help to make this tomato sauce quicker than the average. Use half of this sauce to accompany the arancini, the rest freezes well and can be served with pasta or used as a topping for pizza (see pizza base recipe).
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 a boil, squashing the tomatoes with the back of a wooden spoon. Boil 15 minutes, stirring frequently, until the sauce has thickened. Season to taste with salt and pepper.