Pizzette di Patate

Pizzette di Patate are delightful Italian potato mini-pizzas, perfect for snacking or as an appetizer. These gluten-free treats are crispy on the outside and soft on the inside, topped with a savory mix of cheese and herbs.

Ingredients

• Potatoes - 300 grams
• Olive oil - 2 tablespoons
• Egg - 1 large
• Parmesan cheese - 50 grams, grated
• Mozzarella cheese - 100 grams, shredded
• Dried oregano - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh basil - a handful, chopped

Steps

1. Preheat your oven to 200°C (390°F) and line a baking tray with parchment paper.
2. Peel and boil the potatoes in salted water until tender, about 15-20 minutes.
3. Drain the potatoes and let them cool for a few minutes, then mash them in a large bowl.
4. Add olive oil, egg, grated Parmesan cheese, dried oregano, salt, and black pepper to the mashed potatoes. Mix until well combined.
5. Scoop small portions of the potato mixture onto the prepared baking tray, shaping them into small rounds, about 5 cm in diameter.
6. Top each pizzetta with shredded mozzarella cheese and a sprinkle of fresh basil.
7. Bake in the preheated oven for 20-25 minutes or until the edges are golden brown and the cheese is bubbling.
8. Remove from the oven and let cool slightly before serving.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 35 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 400 mg
• Cholesterol: 90 mg
• Total Fat: 16 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Water: 0.15 L

Health Benefits

• Rich in potassium from potatoes, which supports heart health.
• Contains protein from eggs and cheese, aiding in muscle repair and growth.

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