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Potato crust pizza

Why not try something new!

Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!

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1 hour
Serves 6

500g baking potatoes, skin on, cut into cubes
2 tbsp Mr Hugh's basil infused rapeseed oil
1 large egg, beaten
75g Chosen by you Extra Mature British Cheddar, grated
4 tbsp Napolina Double Concentrate Tomato Purée
75g mozzarella, drained and sliced
8 baby plum tomatoes
Basil leaves, to garnish


Pre-heat the oven to 200C/180C Fan/Gas 6. Line a baking tray. Put the potatoes in a pan with cold water. Bring to the boil, simmer for 5 minutes until tender, then drain. Put in a large bowl. Leave for 10 minutes to cool.

Add the Mr Hugh's, egg and 50g of the Cheddar to the potato. Season with black pepper and mix together.

Put the mixture on the baking tray. Shape into a rectangle, about 19cm x 23cm, then press lightly with a fork to get a level surface. Bake for 15 minutes.

Remove from the oven. Cover with the purée. Add the mozzarella and the rest of the Cheddar. Top with halved plum tomatoes.

Bake for another 10-15 minutes. Season and garnish with the basil.

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