Potato and sausage pizza

  • 40 mins cooking
  • Serves 4
  • Print


Pizza dough
  • 1 1/2 cup (225g) `00' flour, bread flour or plain (all-purpose) flour
  • 1 teaspoon (4g) dried yeast
  • 1 teaspoon caster sugar
  • 1 teaspoon fine table salt
  • 1 tablespoon olive oil
  • 1/2 cup (125ml) warm water, approximately
Potato and sausage pizza
  • 2 tablespoon olive oil
  • 2 clove garlic, chopped finely
  • 300 gram bocconcini cheese, sliced thinly
  • 3 baby red-skinned potatoes (180g), unpeeled, sliced thinly
  • 1 tablespoon fresh rosemary leaves
  • 250 gram spicy italian sausages


Pizza dough
  • 1
    Combine flour, yeast, sugar and salt in medium bowl; make a well in the centre. Stir in oil and enough of the water to mix to a soft dough.
  • 2
    Knead dough on floured surface about 10 minutes or until smooth and elastic. Place dough in large oiled bowl, cover; stand in a warm place about 1 hour or until dough doubles in size.
  • 3
    Turn dough onto floured surface; knead until smooth.
Potato and sausage pizza
  • 4
    Preheat oven to 240°C/475°F. Oil two oven or pizza trays; place in heated oven.
  • 5
    Divide dough in half; roll each half on floured surface into 15cm x 30cm slipper shapes. Place on trays.
  • 6
    Brush half the oil over bases; sprinkle with half the garlic. Top with cheese then potato in a single layer. Brush with remaining oil; sprinkle with remaining garlic and rosemary, season. Squeeze sausage meat from casings; drop small pieces on pizzas.
  • 7
    Bake pizzas about 12 minutes or until bases are browned and crisp.


Use a mandoline or V-slicer to cut the potatoes into paper-thin slices.

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