Goat's cheese, potato & rosemary pizza
This is a hearty pizza, the double carb hit of dough and potato works really well
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 40 mins
- Heat the oven to 220C/fan 200C/gas 7. Boil the potato slices for 5-6 minutes until just tender, toss with 1 tbsp olive oil and the garlic and rosemary. Make up the pizza base according to pack instructions and roll out into a rectangle to fit a lightly oiled non-stick baking sheet. Cover with potato slices, leaving a small border. Scatter the goat's cheese and onion over and drizzle with a little more oil. Leave for 10 minutes for the dough to puff up a little then bake for about 10-15 minutes until the base is crisp and golden and cooked through.
Know-how
April is the time when the first young fresh goat's cheeses begin to arrive at cheesemongers and farmers' markets. This is a hearty pizza, the double carb hit of dough and potato works really well.
Per serving
657 kcalories, protein 26.4g, carbohydrate 69.4g, fat 32.4 g, saturated fat 14.8g, fibre 5.8g, salt 3.09 g
Recipe from olive magazine, April 2007.
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http://www.bbcgoodfood.com/recipes/3609/
http://www.bbcgoodfood.com/recipes/3609/
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Ingredients
- small waxy potatoes , thinly sliced (skin on)
- olive oil
- 1 garlic clove , crushed
- rosemary needles from 2 sprigs, chopped
- 150g pack pizza base mix
- 150-200g goat's cheese log, sliced
- half a red onion , thinly sliced
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Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 40 mins
Ingredients
- small waxy potatoes , thinly sliced (skin on)
- olive oil
- 1 garlic clove , crushed
- rosemary needles from 2 sprigs, chopped
- 150g pack pizza base mix
- 150-200g goat's cheese log, sliced
- half a red onion , thinly sliced
Per serving
657 kcalories, protein 26.4g, carbohydrate 69.4g, fat 32.4 g, saturated fat 14.8g, fibre 5.8g, salt 3.09 g
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06 August 2008
carlylm rated and commented on this recipe
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10 December 2010
Amy Fell rated and commented on this recipe
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