Pizza con patate e rosmarino (rosemary and potato pizza)
Prep time
Cook time
Total time
Categories: Kids, Vegetarian, Dairy-free*eliminate cheese and cream
This recipe sounds unreal, potatoes and pizza, but I promise you it is incredibly delicious. The potatoes and crispy, the cheese gooey and the pizza crisp yet fluffy. Just try it.
This recipe sounds unreal, potatoes and pizza, but I promise you it is incredibly delicious. The potatoes and crispy, the cheese gooey and the pizza crisp yet fluffy. Just try it.
Author: Woo Wei-Duan
Recipe type: First Course (Primo)
Cuisine: Inter-regional
Serves: 5
Ingredients
- 1 recipe pizza dough
- 2 large potatoes, rinsed
- 40 mls extra-virginolive oil
- 2 branchesrosemary, rinsed, dried and leaves removed
- 250 grams mozzarella cheese, torn
- 150 mls single cream (optional)
Instructions
- Preheat the oven to 250 C or as hot as your oven will go. Add a baking stone or a sheet pan inverted to the oven while it heats.
- Boil the potatoes in salted water until they can be easily pierced with a fork. Drain and let cool. Slice into 3 to 5 mm thick rounds.
- Pull the pizza dough into a round shape and place it on parchment paper. Place the potatoes on top of the dough, drizzle the top with olive oil, sprinkle with a bit of salt and some of the rosemary. If you have no aversion to dairy, then drizzle the top with the cream to keep it moist.
- Bake for 10 minutes on top of the baking stone or inverted sheet pan. Add the mozzarella.
- Bake again until melted and golden, 5 to 10 minutes.
