Potato & Rosemary Pizza

Carb on Carb Goodness 

Not exactly nutritious but certainly delicious, this is exactly how I think a pizza should be. A thin crispy base, topped with only a handful of simple ingredients quickly baked at a high temperature. 

This isn't the dough recipe I usually use but I don't have any double 0 flour on hand and I couldn't face leaving the warmth of the house. It works pretty well but I would definitely recommend my more authentic dough regular recipe. 

Recipe:

Authentic Pizza Dough

500g 00 pizza flour

1/2 tsp of salt

tsp of dried rosemary

25g of yeast 

1 tsp of sugar

3/4 cups tepid water 

1.5 tbsp of olive oil 

Combine water, sugar and yeast in a bowl and leave to bubble away for 10 minutes then stir in the oil. Mix the flour, rosemary and salt together making a well in the centre, then tip in the water mixture stirring until combined. Tip onto a well floured surface and kneed for about 8-10 minutes or until it bounces back and is soft and easy to handle. 

Rub the mixing bowl with about a tsp of oil and place dough back in the bowl. Leave covered with a tea towel in a warm place for about an hour in a half or until doubled in size. Knock back the dough and separate into 6 balls on a floured oven tray, cover and leave to rise again for another hour somewhere warm. 

Knock back the balls of dough individually and roll out with your hands or a rolling pin until paper thin. 

Regular Pizza Dough

2 cups of regular flour

2 tsp yeast 

1/2 tsp of salt

1 tsp dried rosemary 

3/4 cups of tepid water 

1.5 tsp of white sugar 

1 tbsp olive oil

Mix flour, yeast, salt and rosemary in a bowl forming a well at the centre. Mix the sugar, water and oil together then add it to the dry ingredients. Follow the steps for authentic dough recipes from here!

Rosemary & Potato Topping

3 medium agria potatoes

1/2 cup of grated mozzarella

1/2 cup of feta  

2 rosemary stalks 

handful of oregano

olive oil to drizzle 

s&p 

Preheat oven to 220 degrees. 

Boil the potatoes until JUST tender, slice into thin rounds when cool enough to handle. Chop the herbs and crumb feta. 

Layer potato evenly over the rolled pizza base, throw over a small amount of both cheeses then herbs. Drizzle with olive oil and a generous amount or salt. 

Place in the oven either on a preheated pizza stone or a thin oven tray for about 8-10 minutes until the top is golden and the bottom is crisp. 

Try to forget the carb count. 

x

Abbey