A ‘Slice of Fun’ Sweetcorn Rosti Pizza – Annabel Karmel X Green Giant

Name: A ‘Slice of Fun’ Sweetcorn Rosti Pizza – Annabel Karmel X Green Giant
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Ingredients: 450g large potatoes, peeled; 1 large shallot finely chopped; 198g tin Green Giant Sweetcorn, drained; 1 egg, beaten; 1 egg yolk; 2 tbsp sunflower oil; 75g passata; 2 tbsp red pesto; 1 tbsp fresh basil, chopped; 50g Parmesan cheese, grated; 50g mozzarella cheese, grated; 3 small tomatoes, sliced; 1 tbsp fresh basil, chopped

Serving : 1

Prep Time : 15 mins

Cook Time : 20 mins

Total Time : 35 mins

ORIGINAL CORN 24X198G

Ingredients

Rosti

450g large potatoes, peeled
1 large shallot finely chopped
198g tin Green Giant Sweetcorn, drained
1 egg, beaten
1 egg yolk

Sauce

2 tbsp sunflower oil
75g passata
2 tbsp red pesto
1 tbsp fresh basil, chopped

Toppings

50g Parmesan cheese, grated
50g mozzarella cheese, grated
3 small tomatoes, sliced
1 tbsp fresh basil, chopped

Instructions

Coarsely grate the potatoes and place in a clean tea towel. Squeeze out as much liquid as possible. Put the potatoes into a bowl.
Roughly chop 100g Green Giant Sweetcorn and add to the bowl with the potatoes, reserving the remainder. Add the shallots, egg and yolk and mix well. Lightly season.
Heat the sunflower oil in a medium sized frying pan. Add the potato mixture and press down firmly to create a solid base. Fry for about 8 minutes until the base is golden and carefully slide the base onto a plate. Put the frying pan upside down on top, then carefully flip the pan and plate over, so the rosti can cook on the second side.
Cook for 6 to 8 minutes.
Preheat the grill.
Mix the passata, pesto and basil together. Spread over the surface of the base. Top with the cheeses, remaining sweetcorn, tomatoes and basil.
Place under the grill for about 8 minutes until golden and the cheese has melted.
Slice into wedges.