Leftover Mashed Potato Pizza, with Ham & Broccoli

Method

1. If you’re using fresh mashed potatoes, cut the peeled potatoes into even sized pieces and leave to boil for 15 minutes, or until tender. Drain well and allow to cool before mashing.
2. In a small saucepan of boiling water, add the broccoli florets and cook for approximately 5 minutes, or until ‘al dente’.
3. Sift the flour and baking powder into a large bowl and add the potato and herbs, stirring to combine. Add the milk to the dry mix to form a soft dough. Turn onto a lightly floured surface and knead lightly to form into a smooth ball of dough.
4. Pre-heat the oven to 225°C/Gas Mark 7. Place the dough onto a greased baking sheet, pressing the mix evenly to create a round base, a bit thicker than a £1 coin. Put the base into the oven and bake for 10 minutes. Remove the pizza base and lower the temperature of the oven to 200°C/400°F/Gas Mark 6.
5. Spread the tomato puree over the base and add the broccoli florets, Parma Ham and grated cheese to the top of the pizza.
6. Bake the pizza in the oven for a further 8-10 minutes, until the cheese has melted and the base is crisp.
7. Serve immediately, drizzling with sweet chilli sauce if desired.