Potato Pizza with Chicken & Rocket

For anyone who enjoys pizza, this rustic version with its wafer-thin sliced potato topping provides a lower-fat alternative. Scattered with pancetta, ready-cooked chicken and peppery rocket leaves, these pizzas are satisfying to eat and quick to prepare using ready-made pizza bases. Serve with a cherry tomato salad.

Ingredients for potato pizza with chicken & rocket

500 g small new potatoes, scrubbed
2 tablespoons olive oil
2 red onions, halved and very thinly sliced
75 g pancetta, diced
175 g button mushrooms, sliced
1 tablespoon fresh rosemary
2 ready-made pizza bases, each about 22 cm across
90 ml low-fat milk
250 g cooked, skinless chicken breast, shredded
85 g rocket
2 tablespoons shaved parmesan

Preparation method for potato pizza with chicken & rocket

1. Using a mandolin, a fine slicing disc in a food processor, or a very sharp knife, cut the potatoes into wafer-thin slices. Cook in a large saucepan of lightly salted boiling water for 1–2 minutes until just tender, then drain. Preheat the oven to 220°C.

2. Heat the oil in the pan and lightly fry the onions with the pancetta for 2–3 minutes until softened, then add the mushrooms and cook for a further 2 minutes. Add the potatoes and rosemary, season with freshly ground black pepper and gently toss, without breaking up the slices.

3. Place the pizza bases on two lightly greased baking trays, then spread the potato mixture evenly over the tops. Trickle the milk over the topping of both pizzas. Bake for 15 minutes until the potatoes are tender and golden.

4. Remove the pizzas from the oven, cut them into quarters and place two quarters on each plate. Equally divide the chicken among the pieces of pizza, then scatter the rocket and parmesan shavings over the top. Serve at once.