A pizza with a twist! Kids love pizza so why not try this unique take on the classic kids favourite. Combining the crispy goodness of a rosti crust with the sweetness and crunch of Green Giant Sweetcorn, all topped with oozy meted cheese, it’s any pizza lovers’ dream come true!
Ingredients
Rosti
450g large potatoes, peeled
1 large banana shallot, finely chopped
198g tin Green Giant Sweetcorn, drained
1 egg, beaten
1 egg yolk
1 large banana shallot, finely chopped
198g tin Green Giant Sweetcorn, drained
1 egg, beaten
1 egg yolk
Sauce
2 tbsp sunflower oil
75g passata
2 tbsp red pesto
1 tbsp fresh basil, chopped
75g passata
2 tbsp red pesto
1 tbsp fresh basil, chopped
Toppings
50g Parmesan cheese, grated
50g mozzarella cheese, grated
3 small tomatoes, sliced
1 tbsp fresh basil, chopped
50g mozzarella cheese, grated
3 small tomatoes, sliced
1 tbsp fresh basil, chopped
Method
- Coarsely grate the potatoes and place in a clean tea towel. Squeeze out as much liquid as possible. Put the potatoes into a bowl.
- Roughly chop 100g Green Giant Sweetcorn and add to the bowl with the potatoes, reserving the remainder. Add the shallots, egg and yolk and mix well. Lightly season.
- Heat the sunflower oil in a medium sized frying pan. Add the potato mixture and press down firmly to create a solid base. Fry for about 8 minutes until the base is golden and carefully slide the base onto a plate. Put the frying pan upside down on top, then carefully flip the pan and plate over, so the rosti can cook on the second side. Cook for 6 to 8 minutes.
- Preheat the grill.
- Mix the passata, pesto and basil together. Spread over the surface of the base. Top with the cheeses, remaining sweetcorn, tomatoes and basil.
- Place under the grill for about 8 minutes until golden and the cheese has melted. Slice into wedges.
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