400g leftover mashed potatoes
175g rye flour
1 teaspoon baking powder
2 teaspoons mixed dried herbs
1 tablespoon tomato puree
1 leek, sliced
100g boiled potatoes, sliced thinly
50g Welsh cheddar cheese, grated
Tip: You could also use any leftover meats and add any cooked vegetables that need using up.
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.
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.
Spread the tomato puree over the base, and top with the sliced leeks, boiled potatoes and grated cheese.
Bake the pizza in the oven for a further 8-10 minutes, until the cheese has melted and the base is crisp.