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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...

Vegetable and Cheese Omelet


Ingredients

  • 1 zucchini
  • 1 eggplant
  • 2 large, ripe tomatoes
  • Sugar
  • Chopped parsley
  • 80g grated cream cheese
  • 6 eggs, beaten
  • Salt
  • Freshly ground black pepper
  • Extra virgin olive oil
  • 1 frying pan, 24cm

Preparation

Slice the eggplant into thin rounds, sprinkle with salt, and place them in a bowl for a few minutes. This draws out the bitter juices that eggplant sometimes has.
Cut the zucchini into rounds as well.
Peel the tomatoes and chop them into chunks, removing the seeds.
Heat 4 or 5 tablespoons of oil in a deep pan. Squeeze the excess liquid from the eggplant slices, then fry them along with the zucchini rounds. Once they start getting tender, add the tomato chunks and a pinch of sugar.
Season lightly with salt, toss in the chopped parsley, and dust with black pepper. Let everything cook together for about 5 more minutes, then remove from the pan.
Heat the pan you'll use for the omelet with just a few drops of oil.
In a separate bowl, beat the eggs with the grated cream cheese. Mix in the cooked vegetables, then pour the whole mixture into the pan. Cook the omelet on one side until it sets, flip it over, and cook on the other side until golden.

Hope you enjoy this one!

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