My Kitchen : Aloo Pizza (11th Serv)

One of the master piece in the history of Cooking. Just try it and taste it!

Things Required:(For 2 Servings)

1 Pizza Base - white or brown as per your choice.

For the Topping:

1. 1 to 2 Cups of Aloo Mash
2. 10 to 12 French beans cut into one-inch pieces - optional
3. 2 tsp of pizza spice
4. 2 to 3 tbsp of pizza topping
5. 1 cup of grated cheese
6. salt of taste

Method:

Place the aloo mash in a mixing bowl. Add the salt and the pizza spice. Mix with your fingers, now mix in three fourths cup of water and mix with your fingers gently. At this stage also mix in 1 tsp of the pizza topping. If you are using the beans then sauté the beans in a nonstick pan for 2/3 minutes and add aloo mixture. keep the mixture aside.

Spread the rest of the pizza topping on the pizza base. spread the prepared aloo mixtures on this Top with the grated cheese. Heat an oven to 180-degree c and bake the pizza in the oven for 10- 12 minutes or until the cheese has melted.

Serve piping hot. To give the pizza more variety. You can add one cup of vegetables with mash.

Top 3 Questions and Answers on "Special Tips to make delicious "Aloo Pizza Recipe" 

1. Question: What are some special tips for making a delicious Aloo Pizza?

Answer: To make a scrumptious Aloo Pizza, ensure your potato slices are thinly and uniformly sliced, pre-cook them to enhance crispiness, and use a flavorful combination of spices and cheese for a mouthwatering result.

2. Question: How can I prevent a soggy crust when making Aloo Pizza?

Answer: To avoid a soggy crust, it's essential to pre-bake the pizza dough for a few minutes before adding the potato toppings, and be sure to drain excess moisture from the cooked potatoes to maintain the pizza's crispiness.

3. Question: What cheese works best for Aloo Pizza?

Answer: Opt for a blend of mozzarella and cheddar cheese to create a delicious Aloo Pizza, as this combination offers a perfect balance of creaminess and sharpness that complements the flavors of the potatoes and spices.

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