INGREDIENTS
Potato Pizza
- Pizza Base
- Dried Rosemary
- Potato
- Leek
- Fresh Rosemary
- Mozzarella Cheese (or vegan option)
- Parmesan
Cream Sauce
- 1 cup soaked cashews
- 1 clove garlic
- 2 tsp salt
- 1.5 tbsp nutritional yeast
- 2 tsp apple cider vinegar
- 3/4 cup warm water
METHOD
1. Preheat oven to 200°C. Slice potatoes into thin slices and arrange on oven tray with a drizzle of olive oil and salt. Bake for 40 minutes. Slice leek and pan fry for 5 minutes.
2. For the cream sauce, add all ingredients to a blender and blend until smooth.
3. Turn oven up to 220°C. Arrange base with a generous layer of cream sauce and sprinkle dried rosemary. Layer potato on top, then add leek, fresh rosemary and mozzarella. Bake in oven for 12 minutes, until cheese has browned. Top with parmesan.
4. Slice and enjoy!
Pairs with a Pinot Noir, Chardonnay or Pinot Grigio.
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