potato pizza
made for dinner, August 2023
a solid cheese-free pizza option, inspired by the pizza slices in rome
ingredients
pizza base
75g water, warm
1/4 tsp white sugar
1/4 tsp yeast
120g plain flour
2g salt
1 scant tsp olive oil
potato topping
2 medium potatoes
1 tbsp salt
1 tbsp olive oil
2 sprigs fresh rosemary
2 cloves garlic
salt and pepper to serve
method
pizza base
in a small bowl, add the warm water (75g) and sugar (1/4 tsp) and whisk to combine
sprinkle over the yeast (1/4 tsp) and let sit for 5-10 minutes
in a medium bowl, sift together the flour (120g) and salt (2g)
pour in the yeast and water mixture and the olive oil (1 scant tsp) and stir with a wooden spoon until a rough dough forms
turn out onto a lightly floured surface and knead for 3-4 minutes until it forms a smooth, supple dough
lightly oil the medium bowl and place the dough inside, covering and leaving either in a warm place to rise for 1 hour, or in the fridge for up to 12 hours
while the dough is rising, prepare the potato topping
potatoes
thinly slice the potatoes (2 potatoes, preferably with a mandolin) and place in a bowl with the salt (1 tbsp) and enough water to cover
let sit for at least 1 hour
assembly
if refrigerated: 2 hours before serving, remove the dough from the fridge and allow to rise slightly at room temperature for 1 hour
turn the dough out onto a lightly floured surface and punch down to deflate and shape the dough into a rough circle about 25cm diameter and 5mm thick
cover with plastic wrap and let sit for 30 minutes
preheat oven to 200°C
prepare a sheet tray with baking paper
drain the potato slices and pat dry
place the potato slices in a medium bowl with the olive oil (1 tbsp), rosemary (2 sprigs) and chopped garlic (2 cloves) and toss to combine
once the dough has rested, lay the potato slices on top evenly ensuring you leave a 1cm border around the edge of the dough
bake for 20 minutes or until golden and the potatoes are cooked through
let cool for 5 minutes before slicing and eating