Recipe Instructions:
NGREDIENTS
1 cup (215g) mashed potato
1 cup (113g) SASKO Self-Raising Wheat Flour, plus extra for dusting
½ tsp salt (optional)
2 tbsp tomato paste
1½ tsp each salt and pepper
1 red bell pepper, diced
1 small red onion, thinly sliced
1 medium zucchini, thinly sliced
1½ rounds (150g) feta cheese, cubed
5 basil leaves
METHOD
1. Preheat the oven to 180°C and line a large baking tray with baking paper.
2. In a medium-sized mixing bowl, add the mashed potato and sieve in the SASKO Self-Raising Wheat Flour and salt, if using. *Chef’s Tip: Use leftover potatoes!
3. Using your hands, combine the mashed potatoes and flour and knead into soft dough.
4. Transfer the dough onto a floured surface and divide into 2 dough balls.
5. Roll the dough balls into a flat oval then transfer to the baking tray.
6. Prepare the sauce by combing the tomato paste with 1 teaspoon each of salt and pepper.
7. Layer the sauce, bells peppers, red onion, zucchini, feta and ½ teaspoon each of salt and pepper on the dough, then bake for 25 minutes or until the base is golden and crispy.
8. Garnish with basil leaves, cut into squares, serve with a side salad and ENJOY!
