You might be thinking that potatoes on pizza are strange – we thought so too! That is until we tried it. This recipe is divine. Plus, this is an easy and wallet-friendly pizza to throw together.
Boil, steam or microwave potato halves until just tender; drain. Cut each potato half in half again; place in large shallow baking dish with garlic, oregano and onion, drizzle with 2 tablespoons of the oil. Bake, uncovered, in a very hot oven for about 20 minutes or until onion is soft and potato is browned lightly.
Combine tomato and remaining oil in medium baking dish; bake, uncovered, in a very hot oven for about 30 minutes or until tomato is browned and soft. Blend or process tomato with sugar until just roughly chopped.
Spread tomato mixture on pizza base; top with 2 cups of the cheese, then the potato mixture. Sprinkle remaining cheese and basil over the top; bake in hot oven, uncovered about 30 minutes or until cheese is browned and pizza base is crisp.
Pizza base
Combine yeast, sugar and 1/4 cup water in small bowl; cover, stand in warm place about 20 minutes or until mixture is frothy.
Place flour and salt in medium bowl. Stir in remaining water, yeast mixture and oil; mix to a soft dough. Knead dough on floured surface for about 5 minutes or until smooth and elastic.
Place dough in medium oiled bowl; cover, stand in warm place for about 1 hour or until dough is doubled in size.
Turn dough onto a floured surface, knead until smooth. Roll dough to a 36cm rough; place base on oiled oven tray or pizza pan.