Name: Potato and zucchini pizza
Cook time: 25 min
Total time: 25 min
Ingredients: 1 cup warm water; 8 gram sachet dried yeast; 1 teaspoon caster sugar; 2 1/2 cup plain flour; 1 teaspoon salt; Topping; 1/4 cup tomato paste (or pasta sauce); 8 slices pancetta; 2 small potatoes, peeled, thinly sliced; 2 small zucchini, thinly sliced; 2 tablespoon olive oil; 2 clove garlic, sliced; 6 bocconcini, sliced; fresh rosemary leaves

Ingredients

1 cup warm water

8 gram sachet dried yeast

1 teaspoon caster sugar

2 1/2 cup plain flour

1 teaspoon salt

Topping

1/4 cup tomato paste (or pasta sauce)

8 slices pancetta

2 small potatoes, peeled, thinly sliced

2 small zucchini, thinly sliced

2 tablespoon olive oil

2 clove garlic, sliced

6 bocconcini, sliced

fresh rosemary leaves

Method

1.In a small jug, combine water, yeast and sugar. Stand in a warm place for 10 minutes, until mixture is frothy.

2.Sift flour and salt into a large bowl. Blend in yeast mixture to form a soft, sticky dough. Knead dough on a lightly floured surface for 5-10 minutes, until smooth and elastic.

3.Place dough in a large oiled bowl. Cover with plastic wrap. Leave to rise in a warm place for 1 hour, until dough doubles in size. Knock down dough to remove air. Knead into a smooth ball. Cut in half and continue as required.

4.Preheat oven to hot, 200°C. Lightly grease 2 pizza or oven trays. Using a rolling pin, roll out each piece of dough into a 30cm round. Place on prepared trays.

5.Brush bases with tomato paste. Top evenly with pancetta. In a large bowl, combine potato, zucchini, oil and garlic. Toss gently to combine. Season to taste. Arrange over base. Top with bocconcini and rosemary.

6.Bake for 20-25 minutes, until cooked and golden. Cut into slices to serve.

When leaving the dough to rise in a warm place, make sure it’s not too hot or it will kill the yeast – don’t put the bowl on a hotplate or in the oven. Also, an environment that is too cold will retard its growth.
Note

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