Few things in life are as annoying as a smart ass. Unfortunately the wine scene is full of them. I’m sure the majority of people have come across the wine snob – you know, the guy that will casually compare the Chardonnay in his glass to the Chassagne Montrachet that he had the night before. If this does not impress or baffle his dining partners, he’ll chuck in a bit of jargon. Just as you are taking a sip of your red wine, he announces that he detects Brett on the wine.

(from the Good Food Diet)

I developed this rustic Double-Baked Mash Pizza especially for those of you who cannot tolerate wheat or gluten, but who still crave pizza. And, of course, for the rest of us too. Coarsely mashed potato, pre-baked and topped with a robust quick-to-make pizza sauce, cheese, bacon and black olives (or with your favourite topping ingredients)… and then baked again. Pure comfort food!

The Double-Baked Mash Pizza recipe is:

• wheat-free
• gluten-free
• egg-free

How to make Double-Baked Mash Pizza

Mashed Potato Base:

• 800 g potatoes
• 15 ml (1 tbsp) butter
• 15 ml (1 tbsp) olive oil
• 15 ml (1 tbsp) milk
• salt and milled black pepper to taste
• olive oil to grease

Step 1: Peel the potatoes and boil them. Drain.

Step 2: Coarsely mash the potatoes with butter, olive oil and milk. Don’t overmash or overmix – the mash will then become gluey. Season with salt and black pepper.
 
Step 3: Grease a round, 26 cm diameter (or any other shape, roughly the same size) ovenproof dish very well with olive oil. Press mash into dish, forming a raised edge. This Mash Pizza has a rustic feel to it, so do not try to shape the base perfectly.

Step 4: Bake in a preheated oven at 190ºC for 15 minutes. In the meantime, prepare the Pizza Sauce.

Pizza Sauce:

• 30 ml (2 tbsp) olive oil
• 1 small or medium onion, coarsely chopped
• 10 ml (2 tsp) freshly crushed garlic
• 1 medium or large ripe red tomato, diced
• 1 small (65 g) tin tomato paste
• 5 ml (1 teaspoon) dried Italian herbs such as origanum, sweet basil, marjoram
• 2,5 ml (½ tsp) white sugar
• salt and milled black pepper to taste

Step 1: Heat oil in a medium frying pan. Fry the onion.

Step 2: Add garlic and diced tomato. Simmer for 3 minutes while stirring.

Step 3: Remove from heat and stir in the rest of the ingredients.

Topping:

• 190 ml – 250 ml (¾ cup – 1 cup) grated cheese (cheddar or mozzarella or a combo of the two)
• 2 – 3 rashers of lean streaky bacon, coarsely chopped
• 7 black olives, pitted and halved, or use as many as you want
• sprigs of fresh herbs such as marjoram, origanum, rosemary to garnish

Step 1: Spread tomato sauce over pre-baked base.

Step 2: Sprinkle with cheese and top with bacon and olives (cut side down).

Step 3: Pop back into the oven (190ºC) and bake for approximately 15 minutes.
 
Step 4: Serve immediately. Garnish with fresh herbs. You won’t be able to cut this pizza into wedges as with a regular dough-based pizza. Use a cake lifter or spatula to lift out the portions. Serve with bowls filled with thick slices of diagonally cut cucumber and Rosa or cherry tomatoes.

Serves 5 as a main course or 8 as a starter.

Dalene Crafford is a recipe developer, cookery team-build presenter, food stylist, and lover of (good) food and wine. To find out more about the Good Food Diet, contact Dalene at This e-mail address is being protected from spambots. You need JavaScript enabled to view it or on 021 913 4457 or 082 562 9787, or visit Dalene’s page at www.conca.co.za .