Rosemary and Potato Pizza (Pizza con Patate e Rosmarino)
Rosemary and Potato Pizza (Pizza con Patate e Rosmarino)
This Potato and Rosemary pizza is always the unexpected hit at events - understated but so delicious!
Ingredients
1 ball of GoDough
2 large potatoes, rinsed
40 mls extra-virgin olive oil
2 branches rosemary, rinsed, dried and leaves removed
250 grams mozzarella cheese, torn
150 mls cream (optional)
Instructions
Preheat the oven to 250 C or as hot as your oven will go. Add a baking stone or a pizza tray to the oven while it heats.
Defrost your GoDough as per the packet directions, and while the dough is defrosting, complete step 3.
Boil the potatoes in salted water until until they can be easily pierced with a fork, but not until they’re falling apart - you still need to be able to slice them. Drain and let cool. Slice into 3 to 5 mm thick rounds.
Pull or roll the pizza dough into your desired shape and thickness (we recommend a thin crust) and place it on parchment paper. or straight onto your pre-heated baking stone.
Lay the potatoes on top of the dough, drizzle with olive oil, sprinkle with a bit of flaky salt and some of the rosemary. Drizzle the top lightly with the cream to keep it moist.
Bake for 10 minutes on top of the baking stone or pizza tray, then add the mozzarella.
Bake again until bubbly and golden, 5 to 10 minutes.
Enjoy!