Potato spaghetti pizza
Preparation : 15 min
Cooking : 40 min
Total time : 55 min Rest : 0 min
4 persons
1 large baking potato peeled
2 tbsp of olive oil
0.5 cauliflower
2 large eggs
40 g of grated Parmesan
100 ml of tomato sauce
150 g of mozzarella, sliced
1 handful of basil leaves
1 pinch of salt
1 pinch of freshly ground black pepper
Associated products
Tips
For the Cook Expert, place a gauze in the steam basket to close up small holes.
RECIPE STEPS
1
Spiralize the potato using the SPAGHETTI cone. Cut into shorter lengths.
- 1 large baking potato peeled
2
Heat the olive oil in a frying pan over medium-low heat. Cook the spaghetti for 10 minutes until tender. Set aside to cool.
- 2 tbsp of olive oil
3
Pulse the cauliflower in the food processor to fine crumbs.
If using a Food Processor, cook for 10-15 minutes in steam.
If using a Cook Expert, fit the metal bowl. Pour in 500ml water, and place the cauliflower crumbs in the steamer basket. Run the STEAM programme for 12 minutes. Set aside to cool. Place in the middle of a tea towel and gently squeeze out as much water as possible.
- 0.5 cauliflower
4
Preheat the oven to 220°C.
5
Transfer the cauliflower to a bowl. Add the potato spaghetti, eggs and Parmesan; season.
- 2 large eggs
- 40 g of grated Parmesan
- 1 pinch of salt
- 1 pinch of freshly ground black pepper
6
Spread in a layer ½cm thick on a large baking sheet, lined with baking paper; drizzle with olive oil. Bake for 15 minutes until crisp. Turn the pizza base over, cover with sauce and mozzarella. Bake for another 5-8 minutes until the cheese bubbles. Garnish with basil.
- 2 tbsp of olive oil
- 100 ml of tomato sauce
- 150 g of mozzarella, sliced
- 1 handful of basil leaves
© Magimix
