Potato and herb pizzas

Look away, paleo devotees! Our ancestors would never have indulged in this decadent carb-on-carb fest, but we're sure glad we can. This potato and rosemary pizza served with a herb dressing is so wonderful you won't want to share.
Potato and herb pizzas



1.In a large bowl, combine flour, yeast, sugar, salt and water and stir with your hands until a dough starts to form. Tip onto a lightly floured bench and knead until smooth and elastic, about 5 minutes.
2.Transfer to a lightly floured tray or bowl and cover loosely with a damp tea towel or plastic wrap. Leave in a warm place to double in size.
3.Cut off the amount of dough you require for each pizza and roll and press out into a round or oval, taking care not to pinch the edges of the dough.
4.Place the dough on a baking tray or wood-fired oven paddle. Scatter sliced potato over the pizza and then top with rosemary, salt and pepper, some of the parmesan and a good drizzle of olive oil. Transfer to wood-fired oven and cook 5 minutes, turning occasionally until dough and potatoes are cooked through and golden.
5.Alternatively, cook pizza in oven preheated to 220°C/200°C fan-forced 15-20 minutes or until cooked as desired.
6.While the pizza is cooking, in a small bowl, combine parsley, olive oil, lemon zest and juice, garlic and pepper in.
7.Drizzle over pizza as soon as it comes out of the oven. Cut pizzas into wedges and serve immediately.

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