Scottish Pizza

I am delighted once again to feature a guest post from a dear friend of mine. Since Fenris moved to London, we have had many enjoyable experiences in the kitchen and he has indeed become an accomplished cook. I am sure you will also want to try Ivan the Terrible's Scalloped Potatoes.

Distressed by the high cost and questionable quality of take out pizza, my sensible and Scottish mother created this delightful substitute that kept me happy in my youth.

Scottish Pizza

2 small onions
2 small beets
1 small potato
2 tomatoes, cut into cubes
3/4 cup frozen peas

paprika
turmeric
chili pepper
salt
black pepper

Peel the beets and shred them with a grater. Take the onions, peel them and cut them up into small bits. Then, in a pan, fry them up with the beets. Now, the beets are moist so you have to stir frequently, and do so until the onions become soft. You won't be able to see the onions, but you can check on them by feel. Around the time that the onions are nearly done, add the spices.

Add the thinly sliced potatoes and a little bit of water. Turn the heat down to a quarter speed, cover. Stir occasionally to see how the 'taters are doing.

When the potatoes are done, you can add in the tomatoes. Add more spices if the mixture is not potent enough. You should catch the aroma of paprika and the turmeric as it cooks. Put the peas in last, and cover. Leave them in long enough to cook to your taste.

When the mixture is done, prepare a baking sheet and put some bread on it. I use a German light rye, which is readily available here in Ontario. On the bread, spoon on the mixture, then cover with some grated cheese. There is a good three year old cheddar available here which I use. You can store the mixture in the refrigerator (like my Mom did) and use as desired when your tummy starts rumbling.

Broil in the oven.

More pizza recipes from Lisa's Vegetarian Kitchen:
Paneer Pizza on Naan Bread
Mushroom, Ricotta, Asiago Cheese Pizza