Potato and rosemary pizza
Paleo devotees look away! This delicious carb on carb fest would have had our ancestors rolling in their graves, but oh, how we love the combination of potato and rosemary on a crisp pizza base.
- 40 mins cooking
- Serves 6
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Ingredients
Potato and rosemary pizza
- 2 teaspoon (7g) dry yeast
- 1/2 teaspoon caster sugar
- 3/4 cup (180ml) warm water
- 2 cup (300g) plain flour
- 1 teaspoon salt
- 2 tablespoon extra virgin olive oil
- 2 tablespoon polenta
- 4 small_piece potatoes (480g), sliced thinly
- 2 tablespoon fresh rosemary
- 2 clove garlic, crushed
- 1 tablespoon extra virgin olive oil, extra
Method
Potato and rosemary pizza
- 1Combine yeast, sugar and the water in small bowl; cover, stand in warm place about 10 minutes or until frothy.
- 2Sift flour and salt into large bowl. Stir in yeast mixture and olive oil; mix to a soft dough. Bring dough together with hands; add a little extra water if necessary.
- 3Knead dough on floured surface about 10 minutes or until smooth and elastic. Place dough in oiled large bowl; cover, stand in warm place about 1 hour or until doubled in size.
- 4Preheat oven to 240°C/220°C fan-forced.
- 5Punch dough down with your fist, then knead on floured surface until smooth. Divide dough in half. Roll each half to a 20cm x 35cm rectangle, then place on oiled rectangular trays. Sprinkle with polenta; prick bases with a fork.
- 6Layer potato, overlapping slightly, over top of pizza. Sprinkle with rosemary, drizzle with combined garlic and extra oil.
- 7Bake pizza about 15 minutes or until base and potato are browned and crisp.
