Step into a world of richer flavour where the earthiness of mushrooms meets the sizzle of bacon. To experience this dynamic duo at its best, try them together on a pizza. The high heat of the oven crisps the bacon while softening the mushrooms, releasing their flavour into the cheese and sauce. Recipe compliments of The South African Mushroom Farmers’ Association.

Ingredients

Hash brown pizza base:

• 500g large potatoes
• 1 Tbsp flour
• 3 Tbsp olive oil

Toppings:

• 100ml tomato pasta sauce
• 100g mozzarella cheese, grated
• 100g streaky bacon, cooked until crispy
• 125g baby button mushrooms, sliced and cooked until golden
• Basil leaves, for serving
• Salt and pepper, to taste
• Olive oil for cooking

Method

Pizza base:

1. Peel and grate the potatoes with the largest hole of a box grater.
2. Using a clean dishcloth or cheesecloth, squeeze as much water out of the potatoes as you can.
3. Line a microwave-safe plate with two layers of paper towel.
4. Spread the potatoes out on the lined plate and microwave on high for two minutes to steam the potatoes.
5. Place the microwaved potatoes into a large bowl and toss with flour, and mix well.
6. Heat the olive oil in a large non-stick frying pan until it shimmers.
7. Add in the potato mixture and press down well to form a solid pizza base.
8. Cook on medium-high heat until the base is deeply golden brown. Season with salt.
9. To flip the hash brown, place a chopping board on top of the frying pan.
10. Flip the pan and hash brown onto the chopping board, and then carefully shimmy the uncooked side back into the pan.
11. Cook the other side until golden brown.
12. Slide the hash brown onto a baking tray.
13. Set oven to grill and place rack in the upper third.

Build your pizza:

1. Spread tomato sauce over the base.
2. Scatter with cheese, bacon and mushrooms. Season lightly.
3. Transfer the hash brown pizza to the oven and cook until the cheese is bubbling and golden brown.
4. Slice, serve and enjoy!