Rosti Pizzas
Author: Suzanne Perazzini
- 4 potatoes
- Rosemary
- Olive Oil
- Salt & pepper
- Cooked salmon fillet
- Cream cheese
- Plain yoghurt
- Lemon juice
- Dill, chopped
- Salt & pepper
- Zucchini
- Camembert
- Tomato puree
- Parmesan
- Salt & pepper
- Heat oven to 180°C/350°F.
- Grate the potatoes and squeeze out all the liquid.
- Mix in a bowl with a little olive oil and season it.
- Chop up the rosemary very finely (not too much because it is quite strong) and add to the potatoes and mix well.
- Oil large muffin tins.
- Press the potato mixture into the pans to create little cups.
- Bake in the oven until crispy though the inside will stay a little soft.
- Cover with tin foil if the edges are getting too brown.
- Flake the salmon and mix all the ingredients to taste.
- Place in the cooked rosti cups and serve.
- Slice up the zucchini to create one round per pizza and place it in the base of each one.
- Place a small spoonful of tomato puree on top.
- Season the puree.
- Slice up the Camembert and place a square on top of the puree.
- Grate a little Parmesan over the top.
- Place back in the oven for about 5 minutes until the cheese is melted.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/can-drink-low-fodmap-diet/
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