/a54cbb9b-095b-4e05-b99f-4a8651a09895--25908599806_194bc2fa4d_o.jpg "No Dough Gluten-Free Potato pizza")
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Prep time
20 minutes -
Cook time
25 minutes -
Serves
2
Author Notes
This no dough, gluten-free potato pizza is an effortless, snappily and honest one pot meal. Thinly sliced potato slivers encourage because the nasty and moving cilantro chutney, as one more of the extinct tomato sauce, offers the pizza a twist. For of us that invent no longer feel as much as making the cilantro chutney, aquire it from a Indian food market or replace with retailer-purchased pesto. However whenever you happen to pause create this chutney at home, deem me, you’re going to be a in point of fact overjoyed person. —Annada Rathi
Components
- Cilantro chutney
2 cups
roughly chopped cilantro
1-3
thai chile peppers
1
medium, peeled clove of garlic
1/4 cup
unroasted, unsalted peanuts
1 teaspoon
salt
5 teaspoons
lime juice
- Potato pizza
1
medium Russet potato peeled
4 tablespoons
cilantro chutney
1
medium roma tomato slash into skinny, spherical slices
1/4 cup
freshly grated parmesan cheese
4-5
slices of recent mozzarella cheese
1 1/2 cups
recent arugula
3 teaspoons
olive oil divided
Instructions
- Cilantro chutney
- Blend the ingredients correct into a tender paste. Add a tbsp of water, if wanted, to facilitate blending.
- Store this chutney in a gleaming, dry glass bottle. It lasts for 2-3 weeks within the fridge.
- This chutney is dapper versatile. Spread it on a sandwich or wrap, throw a poke of crackers and cheese, marinate greens, tofu in it (thinned out with some water or orange juice) and grill, add a dollop to soup or stew, spread a layer on home made pizza. The possibilities are unending! Substitute cilantro with parsley whenever you happen to’re no longer fond of cilantro.
- Potato pizza
- Wash russet potato tremendous. Prick into skinny, spherical pieces with a mandolin or box grater.
- Costume the arugula with 1 tsp olive oil and salt, pepper as per taste. Station aside.
- Rob a nonstick 9″ skillet with a lid. Duvet the bottom of this skillet with 2 tsp olive oil and a few sprays of PAM.
- Organize potato slices in two layers within the form of diagram that you just duvet the bottom.
- Sprinkle parmesan cheese to duvet the potato layers. Duvet with lid, turn the warmth to medium and let cook dinner for five-8 minutes to give the potato crust a brown edge. Rob away the lid and cook dinner for 3-5 minutes.
- Flip the warmth off. Spread cilantro chutney on the potato slices.
- Layer with tomato slices adopted by mozzarella slices. Costume with salt and pepper.
- Duvet with lid and turn the warmth to medium for roughly 7-8 minutes or till mozzarella melts.
- Flip the warmth off and scurry the pizza onto a cutting board.
- Spread arugula on the pizza. Leave by myself for 2-3 minutes.
- Lower into slices and encourage warmth.
To some of us’s frustration, I prefer to chat about food earlier than cooking, while cooking, while eating and naturally after eating.
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