Pizza Base:

• Peel and grate the potatoes with the largest hole of a box grater.
• Using a clean dish cloth or cheesecloth, squeeze as much water out of the potatoes as you can. 
• Line a microwave safe plate with two layers of paper towel.
• Spread the potatoes out on the lined plate and microwave on high for two minutes to steam the potatoes. 
• Place the microwaved potatoes into a large bowl and toss with flour and mix well. 
• Heat the olive oil in a large non-stick frying pan until it shimmers.
• Add in the potato mixture and press down well to form a solid pizza base. 
• Cook on medium high heat until the base deeply golden brown. Season with salt. 
• To flip the hash brown, place a chopping board on top of the frying pan.
• Flip the pan and hash brown onto the chopping board and then carefully shimmy the uncooked side back into the pan. 
• Cook the other side until golden brown. 
• Slide the hashbrown onto a baking tray.

Set oven to grill and place rack on upper third.

Build your pizza:

• Spread tomato sauce over the base.

  Scatter with cheese, bacon and mushrooms.

  Season lightly.
• Transfer the hash brown pizza to the oven and cook until the cheese is bubbling and golden brown.

Slice, serve and enjoy!