Thin and crispy ham and vegetable pizza

1. Method

2. Preheat oven to 175c or 350f

3. For the base:
Add the potatoes to a saucepan of boiling water and simmer until soft
Drain water and mash thoroughly until nice and smooth. Set aside until the have cooled down.
Add the teaspoon of yeast, sugar and salt to a bowl and add half cup of luke warm water and stir, leave it to sit for approx 8 minutes
Add the flour to the potatoes and mix thoroughly. Then pour in the yeast mixture and bind all together.
Get a round 12” pizza baking tray and spray with non stick spray.
Smooth the potato mixture out evenly over the whole tray.
Bake in the oven until the mixture has started to go firm and is slightly golden (don’t let it go too golden, as it will cook further once you add your topping)

4. For the topping:
Spray a frying pan with some non stick spray and stir fry your pepper, onion and mushrooms, just to soften.
Spread some passata over the whole pizza base. Then add all the topping: pepper, onion, mushrooms, sweet corn and ham. Plus the 84g of mozzarella cheese.

5. Return to tray to the oven, and bake until cheese has melted and is golden. It is then ready to serve.
You can have this on its own or with a salad or potato wedges etc, the choice is yours. This would also work with a variety of your standard pizza toppings