Sweet potato pizzas. Sometimes it happens to boil more potatoes than necessary. When preparing a gateau (or gattò, as the Neapolitans say) or soft meatballs, we often tend to abound and so we find ourselves with 2-3 potatoes too much boiled and we ask ourselves: “What am I going to do with you now?”.
I propose you to recycle them and make them sweet pizzas, to be seasoned with jam, honey, chocolate or maple syrup, to be served at breakfast or to be enjoyed for a good and comforting snack.
Ingredients for about 20 pizzas:
2-3 boiled potatoes, well mashed (as if to make a puree)
200 g of 1 flour
200 g of warm water
120 g of cane sugar
1 pinch of salt
2 tablespoons of olive oil
the grated rind of a lemon
Dissolve the brewer's yeast in warm water, pour the liquid into a large bowl, add the sifted flour and mix well to mix the ingredients, then add the mashed boiled potatoes, mix, then add salt, sugar, oil and the grated rind of the lemon.
Mix well until you get a homogeneous mixture and make a ball, place it in an oiled bowl, cover with a cloth and let it rise for at least 2 hours.
After this time, resume the dough, place it on your well floured work surface and roll it out with your hands until it reaches a thickness of about 1 cm; at this point - with a pastry cup or a cookie cutter - cut out many discs with a diameter of about 5 cm.
Proceeding in this way, you will be left with a lot of scraps of pasta: do not reshuffle them!
Gently join them together with your hands, until you get a more or less uniform layer again, and continue to cut out discs.
Once this is done, place the discs on a baking sheet covered with parchment paper, prick the surface of the pizzas with a fork and bake at 180 degrees for about 10-15 minutes (or until you see them golden brown); then take them out of the oven, let them rest for 5-10 minutes and serve with your favorite filling!
20 alternative uses of potatoes
Vegetarian meatballs of spinach, potatoes and paprika