Smashed potatoes pizzas

Smashed potatoes pizzas

Made with Passata

Strained Tomatoes (Passata) retain the bright red colour of tomatoes and has a velvety composition with an intense but sweet taste.

cooking sketch 1h 20 min (COOK TIME: 1h / PREP TIME: 20 min)

cooking sketch Easy


  • 8 small potatoes
  • 200 g Mutti Strained Tomatoes (Passata)
  • a few leaves basil
  • 150 g diced mozzarella cheese
  • 1 clove garlic
  • 40 g olive oil
  • 1 teaspoon oregano
  • pitted back olives
  • salt
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Smashed potatoes pizzas: Method

  1. Wash the potatoes well, put them in a saucepan with cold water, salt and cook them for about an hour. Prick them with a toothpick, if it slides in easily they are cooked. Drain them.
  2. In the meantime, prepare the sauce by drizzling 1 tablespoon of olive oil into a pan, add a clove of garlic, the Mutti Strained Tomatoes (Passata), salt, pepper, and a few basil leaves. Cook for 10 minutes on low heat.
  3. Drizzle 25 g of extra virgin olive oil onto a large non-stick pan. Space the potatoes apart and squash them using the bottom of a glass.
  4. Cook over high heat for 7/8 minutes then turn them over, season with the tomato sauce, mozzarella, olives, and oregano. Cover with a lid and cook over a medium/high heat for another 5 minutes.
  5. Serve them hot or warm

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Also made with: Passata

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