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Potato & rosemary pizzas

Potato & rosemary pizzas cut into slices

Potato & rosemary pizzas

Name: Potato & rosemary pizzas
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 2 tsp dried yeast; 650g strong white bread flour plus extra for dusting; 250g waxy potatoes thinly sliced; 200g grated mozzarella; 50g parmesan or vegetarian alternative, finely grated; 3 rosemary sprigs leaves picked; 1 red onion finely sliced; 2 tbsp olive oil plus a drizzle (or use chilli oil) to serve; green salad to serve (optional)

Ailsa Burt

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Serves 4 - 6

Easy

Prep: 25 mins

Cook: 45 mins

plus overnight proving

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Have some rosemary to use up? Waste not - let it shine in this simple pizza recipe for sharing with friends or family. You can freeze the dough, if you like

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tsp dried yeast
650g strong white bread flour

plus extra for dusting
250g waxy potatoes

thinly sliced
200g grated mozzarella
50g parmesan

or vegetarian alternative, finely grated
3 rosemary sprigs

leaves picked
1 red onion

finely sliced
2 tbsp olive oil

plus a drizzle (or use chilli oil) to serve
green salad

to serve (optional)

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal595
fat14g
saturates7g
carbs90g
sugars2g
fibre5g
protein24g
salt2.2g

Method

step 1

Mix the yeast, 300g of the flour and 300ml tepid water together in a bowl – it will be quite sticky. Cover and leave for 10-12 hrs at room temperature until bubbly and frothy. Add the remaining flour, 2 tsp fine sea salt and 75ml water, then mix to combine. Tip into the bowl of a stand mixer fitted with the dough hook attachment and knead for 5 mins, or tip out onto a clean surface and knead for 10 mins until smooth and elastic. Shape into two balls and leave to rest, covered, for 30 mins-1 hr until well risen.
step 2

Bring a pan of salted water to the boil and tip in the sliced potatoes. Boil for 4-5 mins until just tender, then drain and leave to steam-dry. Heat the oven to 240C/220C fan/gas 9 with two large baking sheets inside. Gently shape the dough into two rectangles, about 30 x 20cm, on a lightly floured surface using your hands. Carefully transfer to sheets of baking parchment. Evenly scatter over the mozzarella and parmesan, then top with the sliced potatoes, rosemary leaves and red onion. Drizzle over the 2 tbsp olive oil and carefully transfer one to a heated baking sheet. Bake one at a time on the highest oven shelf for 12-18 mins until golden and bubbling. Drizzle over a little more olive or chilli oil, and season with black pepper. Serve with a green salad, if you like.

Recipe from Good Food magazine, August 2023

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