Serves 4 (can be easily halved)
These Pizza Baked Potatoes are a healthy, gluten-free and delicious alternative to a bread based pizza.
I have always had a penchant for the humble baked potato and am a huge fan of pizza. This recipe came about when I was on a mission to avoid gluten, so traditional pizzas were off limits.
I was overjoyed to discover this baked tatie which is just like a pizza except that it’s cheaper and gluten free. I’ve also converted the sauce part of the recipe to the Thermomix. The result is a sauce that’s just as tasty but a little wetter, so if you prefer a thicker consistency, get your sauce on on the stove! Whatever way you make these, they taste totally delicious!
I’ve chosen a vegetarian topping for my spuds because it’s Meatless Monday but the topping possibilities are endless. Just add whatever you fancy!
Are you or have you ever tried being gluten-free? What’s your favourite pizza topping?
Ingredients
4 large baking potatoes
1 tablespoon olive oil
1 red onion
1 clove garlic
400g tin chopped tomatoes
2 tablespoons tomato puree (for Thermomix only)
A good pinch of chilli flakes (optional)
150g mushrooms, sliced
100g grated pizza/mozzarella cheese
How to – Traditional
1. Heat oven to 200C/180C fan-forced. Scrub the potatoes and dry well, then prick several times with a fork. Bake directly on the oven shelf for 1-1½ hours, until they feel soft. If you are short of time, prick each potato with a fork, wrap in a sheet of kitchen paper and microwave on High for 8-10 minutes until soft inside.
2. Chop onion finely and crush the garlic.
3. While the potatoes are cooking, heat the oil in a small pan and saute the garlic and onion for 5 minutes to soften and then add the chopped tomatoes and chilli flakes, if using. Bring to the boil, then simmer for 5-10 minutes until the sauce is reduced. Season well and stir in the mushrooms.
4. Line a baking tray/grill pan with silver foil. When the potatoes are ready, carefully cut in half and spoon over the tomato and mushroom mixture. Top the potatoes with the grated cheese and pop them onto the prepared tray and back into the oven or under the grill for another 5-10 minutes until the cheese has melted and is golden brown.
How To – Thermomix
1. Heat oven to 200C/180C fan-forced. Scrub the potatoes and dry well, then prick several times with a fork. Bake directly on the oven shelf for 1-1½ hours, until they feel soft. If you are short of time, prick each potato with a fork, wrap in a sheet of kitchen paper and microwave on High for 8-10 minutes until soft inside.
2. While the potatoes are cooking, make the sauce. Chop onion and garlic in TM bowl on speed 5 for 5 seconds. Scrape down sides of bowl.
3. Add oil and saute for 3 minutes at 100C on speed 1.
4. Add tinned tomatoes, chilli flakes and tomato paste. Do not insert MC into lid, instead cover the lid with the steaming basket. Cook for 5 minutes at 100C on speed 1.
5. Add mushrooms, cover lid with steaming basket once again and cook for 5 minutes at 100C on reverse speed soft.
6. Line a baking tray/grill pan with silver foil. When the potatoes are ready, carefully cut in half and spoon over the tomato and mushroom mixture, it will be quite sloppy but don’t worry too much. Top the potatoes with the grated cheese and pop them back into the oven or under the grill for another 5-10 minutes until the cheese has melted and is golden brown.
Other info
Prep and Cooking Time: 1 1/2 hours (conventional cooking) 20 minutes (in the microwave)
TIP! These spuds are super versatile. You can use any veggies you like. The possibilities for veggie smuggling are endless!
