Name: Potato and rosemary pizza
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 1 sachet (7g) instant dried yeast; 1/2 cup warm water; 1 pinch sugar; 1 cup plain flour; 1/4 teaspoon salt; 2 teaspoon olive oil; 1/4 cup extra virgin olive oil; 2 clove garlic, minced; 1 pinch sea salt; 1 pinch cracked black pepper; 300 gram desire potatoes, skins left on; 1 tablespoon rosemary leaves

Potato and rosemary pizza

This gourmet pizza crust is absolutely perfect for a cool Autumn evening with friends. Crispy potato and fragrant rosemary work perfectly on this thin and cripsy base. Drizzle with a splash of garlic infused olive oil for a real flavour punch!

Serves 6

Prep

20M

Cook

25M

Total

45M

Ingredients

1 sachet (7g) instant dried yeast

1/2 cup warm water

1 pinch sugar

1 cup plain flour

1/4 teaspoon salt

2 teaspoon olive oil

1/4 cup extra virgin olive oil

2 clove garlic, minced

1 pinch sea salt

1 pinch cracked black pepper

300 gram desire potatoes, skins left on

1 tablespoon rosemary leaves

Method

1.To make dough: Combine yeast water and sugar in jug. Set aside 5 minutes, until mixture is foaming.

2.Meanwhile, combine flour and salt in large bowl and make a well in the centre. Pour foaming yeast mixture into well in flour with olive oil. Stir with fork to lightly combine, then use your hands to combine mixture until dough forms.

3.Remove dough from bowl and knead for 5 minutes on well-floured surface until texture is smooth and elastic.

4.Return dough to bowl, cover with tea towel and leave in a warm place 1 hour, or until dough has doubled in size.

5.Make garlic oil: Combine extra virgin olive oil, garlic, salt and pepper in small bowl and set aside to infuse. Preheat oven to 230°C (210°C fan-forced).

6.To form pizza base: When dough has risen, knock it back by punching with your fist. Remove from bowl and knead for a few minutes on lightly floured surface. Roll dough out into rectangle.

7.Place dough base on lined baking tray and spoon over most of garlic oil. Spread oil with the back of spoon, leaving 1cm border around edges. Finely slice potatoes, lay evenly over pizza base. Sprinkle over rosemary and drizzle with remaining garlic oil. Bake pizza 25 minutes, until cooked. Cut into squares and serve.