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Gluten-Free Potato-Based Pizza

ingredients for two pizzas 900g potatoes, peeled and cleaned. 100g grated mozzarella. 2 whole eggs. 20g extra virgin olive oil. salt. for the roasted vegetable topping: roasted red pepper. roasted eggplant. roasted spring onion. salt. extra virgin olive oil. for the anchovy topping: salad tomatoes. zucchini. fresh anchovies from the coast. roasted spring onion. oregano. freshly ground black pepper. salt. extra virgin olive oil. preparation Heat your oven to 180°C with both top and bottom heat. Cut the raw, cleaned, and peeled potatoes into chunks. - Blitz the chunks in your food processor for 2 minutes at medium-high speed until you get a potato paste. Transfer this paste to a strainer and squeeze out as much water as you can. You'll be surprised how much liquid comes out. - - Mix it with the two eggs, olive oil, grated cheese, and a pinch of salt. - Since we're making two pizzas , divide the mixture in half. - Place each half onto a baking tray lined with parchment paper. Shap...

Grilled Vegetable Tower


Ingredients

For 4 people
  • 3 whole potatoes.
  • 1 and 1/2 roasted red peppers.
  • 3 or 4 ripe, firm tomatoes.
  • 2 onions.
  • 16 fresh green asparagus.
  • 1 zucchini.
  • 1 eggplant.
  • Salt.

For the sauce:

  • 1/2 roasted red pepper.
  • 1 roasted tomato.
  • 2 garlic cloves, grilled on the plancha.
  • 1 small piece of toasted bread.
  • 1 teaspoon sweet paprika.
  • Salt.
  • Freshly ground black pepper.
  • 80cc extra virgin olive oil.

Preparation

Start by roasting the peppers.
First, we'll make the sauce: Peel the garlic, tomato, and roasted pepper (you'll only need half of one pepper for the sauce).
Put everything into a blender jar along with the remaining sauce ingredients and blend until you have a smooth, fine cream.
Taste for salt and pepper, then set aside...
Wash the potatoes without peeling them.
Cook them in a pot covered with salted water for about 30 minutes.
Check that they're cooked through and set aside to cool.
Once they've cooled down, peel them and slice into rounds.
Wash the eggplant and cut it into 1 cm thick slices. Salt them generously.
Cover the slices and let them sit for a good while to release their bitter liquid...
Meanwhile, wash the zucchini and tomatoes, peel the onions, and slice everything into rounds as well...
Wash the asparagus.
Season all the vegetable pieces with salt (except the potatoes) and brush them with oil.
Heat a griddle or plancha with a drizzle of oil and cook all the vegetables on both sides until nicely charred.
Before cooking the eggplant, rinse it to remove some of the salt.
I like to grill the tomatoes last, since they release some liquid that can make the griddle messy.
When everything is cooked, place a spoonful of sauce on the base of each plate.
Now comes the fun part—using a ring mold, stack the vegetables on top of the sauce in this order: onion, tomato, eggplant, roasted pepper, potato, and zucchini. Then carefully remove the ring, place the asparagus on top, and bring it to the table...
Enjoy!

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