This potato flatbread, is actually a pizza-style dough made from baked or mashed potatoes with butter. The resulting dough is light and makes a great base for a variety of toppings. Here sautéed wild mushrooms and Fontina cheese are the preferred choice.

Ingredients: (Makes 2 x 25 cm/10 inch Pizza)

For the pizza:

• 2 medium baking potatoes
• 25 g/2 tablespoons butter, softened
• 225 g/scant 1¾ cups all-purpose (plain) flour
• 7 g/¼ oz easy blend (active dry) yeast
• 1 teaspoon sugar
• 150 ml/¾ cup warm milk

For the topping:

• 50 g/½ stick unsalted butter
• 1 shallot, finely chopped
• 1 garlic clove, crushed
• 350 g/12 oz mixed wild mushrooms
• Salt and freshly ground black pepper
• 400 g/14 oz new potatoes, preferably a purple variety, cooked, peeled and thinly sliced
• 100 g/1 cup Fontina cheese, thinly shaved
• 2 tablespoons olive oil

Method:

Preheat the oven to 200°C/400°F/Gas 6. Wrap the potatoes in foil and bake for 1 hour or until soft. Remove them from the foil, leave until cool enough to handle, then remove their skins. Push the skinned potato through a sieve, then weigh it – you will need 200 g/7 oz in total.

Place the potato in a large bowl, add the butter, flour, yeast and sugar, and mix thoroughly. Mix in the warm milk and combine to form a dough. Turn out onto a lightly floured work surface and knead for 5-8 minutes until smooth and elastic.

Place in a lightly oiled bowl, cover with plastic wrap (cling film) and leave in a warm place for 1 hour or until double in size.

Turn out the dough and knock back, to expel the air. Roll out the dough to fit a 25 cm/10 inch round pizza dish or baking sheet.

For the topping, heat the butter in a frying pan, add the shallot and garlic, and cook for 2 minutes. Add the mushrooms and sauté for 2-3 minutes until cooked and golden. Season to taste. Reheat the oven to 200°C/400°F/Gas 6.

Distribute the potatoes and mushrooms evenly over the pizza base and sprinkle over the shaved Fontina. Cook for 20-25 minutes until golden and puffed up. Serve straight from the oven, drizzled with olive oil and cut into wedges.