potato

Potato Pizza with Prosciutto, Fig and a Runny Egg

Ingredients

  • 1 small-medium potato, very thinly sliced with a mandolin
  • 1/4 cup tasty cheese, grated
  • 1-2 tbsp good quality tomato/pizza sauce
  • 4 balls of cherry bocconcini
  • 2 strips of prosciutto, torn into pieces
  • 1 fig, sliced
  • 1 egg
  • Fresh basil, for topping
  • Olive oil

Recipe

Heat a splash of olive oil in a small frying pan over a low heat. Line the bottom of the pan with overlapping slices of potato so the whole base is covered. Sprinkle over your cheese, cover with a lid and cook away for about 5 minutes until the cheese has melted and is starting to bubble.

Add the tomato sauce and spread over the potato base. Evenly place the bocconcini balls around the pizza and then crack and egg in the middle. Turn the heat up to medium, cover with a lid and cook for another 5 minutes until the egg is cooked but still wobbly in the middle.

Use a spatula to help slide the pizza onto a plate, and top with the torn prosciutto, fig and basil.

Cut into the pizza to reveal the runny yolk!

Serves 1

About the author: Georgia Nanscawen is a professional hockey player for Australia, and has been since she made her debut aged 17 in 2009. From then, she has picked up over 160 caps, and has represented her country at the Commonwealth Games, World Cup, and the Olympic Games. When she isn't playing hockey, Georgia blogs and make amazing healthy recipes, all of which are available on her website: https://littlepippincreations.com Follow Georgia on Instagram and Twitter for more healthy recipes, and hockey updates.

Chicken, Chorizo & New Potato Bake

Elite British athlete Chris Gregory joined us in the kitchen to talk nutrition & sport, and make his go-to post training recipe - a Chicken & Chroizo bake - full episode available here.

Ingredients

500g Charlotte New Potatoes

2 x Sweet Potatoes

8 x Skinless & Boneless Chicken Thighs

1 x Chorizo Sausage

200g x Cherry Tomatoes

400g Feta Cheese

Pinch of Thyme

Bunch of Flat Leaf Parsley

100g Mushrooms

200g Spinach

Pinch of Smoked Paprika

Pinch of Ground Cinnamon

Drizzle of Rape Seed Oil

Pinch of Salt

Pinch of Black Pepper

Recipe

1.  Slice the all the potatoes & place the potatoes on the bottom of your baking dish. Drizzle in some oil & place in the over at 180 degrees for 15 minutes.

2. While the potatoes are in the oven, hope the chicken thighs into small pieces. In a bowl, season with smoked paprika, cinnamon, salt & pepper. Massage the spices into the chicken by hand.

3. Remove the potatoes from the over & place to one side.

4. Chop the chorizo into small pieces. Place the chicken and chorizo on to the potatoes.

5. Place the tomatoes on top also.

6. Dice the cheese and place on top of the dish, place in the oven for 40 minutes.

7. While that roasts in the oven, chop your mushrooms into slices.

8. Fry the mushrooms off until brown with your spinach, which takes about 5 mins.

9. Serve.