This vegetarian pizza is SUPER tasty. The crispy base is topped with mozzarella, parmesan and potatoes - and just before serving, with semidried tomatoes and green pesto. Enjoy!

Directions

1. Preheat your oven to 250 degrees non-convection, with an oven grate on the bottom shelf. Start with halving the cherry tomatoes, then mix with oregano, sugar, garlic powder and a dash of oil. Place on a baking tray lined with baking parchment and bake for 20-30 minutes.

2. Peel the potatoes and slice as thinly as possible. Use a mandolin, if you have one of those. But be careful - it's super ninja sharp! Soak the potato slices in a bowl of water.

3. Sprinkle semolina flour on a clean tabletop and roll out the pizza dough into bases about 30 cm in diameter. Note: If you don't have a pizza peel to move the pizzas to the oven with, move the rolled out bases onto a piece of baking parchment with your hands before adding the toppings.

4. Spread mozzarella and parmesan onto the pizza bases, drain and drip off the potato slices and spread onto the pizzas. Move the pizzas to the oven with a pizza peel, or slide a cutting board under the baking parchment holding the pizza and move to the baking tray. Bake the pizzas for 10-15 minutes, until the cheese and golden and the crust crispy.

5. Peel carrots and cut into sticks for snack veggies.

6. Serve the crispy potato pizza with pesto and semidried tomatoes on top.

7. Enjoy!

Tip

Tasks for younger kids in the kitchen: Let your kids help halve the tomatoes. They can also top the bases with cheese and potato slices. For two adults and two kids, this recipe will make two pizzas. If you're working with different numbers (or appetites), figure 200-225 grams of pizza dough per pizza.