Rosti Pizza recipe - How to make Rosti Pizza
Main Procedure
For the tomato sauce- Blanch the tomatoes in a vesselful of boiling water.
- Peel, cut into quarters and deseed them.
- Chop finely and keep the tomato pulp aside.
- Heat the olive oil in a pan, add the bayleaf and peppercorns and sauté for a few seconds.
- Add the onions and garlic and sauté till the onions turn translucent.
- Add the tomato pulp and allow it to simmer for 10 to 15 minutes until the sauce reduces a little.
- Add the sugar and salt and simmer for some more time.
- Finally, add the oregano and mix well. Remove the bayleaf and peppercorns and discard them.
- Keep the sauce aside.
How to proceed- Parboil the potatoes in boiling salted water.
- Peel and cut into thin slices. Keep aside.
- Grease a 10" diameter baking dish. Spread half the potato slices on it.
- Pour half the prepared creamy mixture over the potatoes.
- Repeat the procedure with the remaining potatoes and creamy mixture.
- Bake in a pre-heated oven at 200°C (400°F) for 5 to 7 minutes. Remove and pour the tomato sauce over it.
- Arrange the vegetables and top with the Mozzareela cheese.
- Bake again on a oven at 200°C (400°F) for about 10 minutes or till the cheese melts.
- Serve hot.
Nutrient values per
| Energy | 219 cal |
| Protein | 8 g |
| Carbohydrates | 19.2 g |
| Fiber | 3.7 g |
| Fat | 12 g |
| Cholesterol | 12.6 mg |
| Vitamin A | 499.3 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1 mg |
| Vitamin C | 31.5 mg |
| Folic Acid | 31.6 mcg |
| Calcium | 206.2 mg |
| Iron | 1.2 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 239.6 mg |
| Potassium | 261.2 mg |
| Zinc | 0.8 mg |