Potato and Rosemary Pizza a.k.a A Pizza Frenzy Part II
I had the craving, and I kept ignoring it. Why did I want to make that? Really? O.K. More pizza. Not just any pizza either, a potato pizza. What’s so strange about that? Well, as my desk buddy says: “it’s not a pizza if it doesn’t have cheese on it”
I, of course, disagree entirely.
So here’s my take on a potato & rosemary pizza.
If you have a mandolin and have never used it, now’s your chance.
- a slurp of olive oil
- around a teaspoon of coarse salt
- garlic cloves about 3-6 depending on how you like it
- Rosemary to taste
- 1 large red skinned potato
Turn your oven on, and pre-heat to around 200°
Make dough. Refer to recipe here
In a mortar and pestle, chuck in your peeled, whole garlic cloves, some coarse salt (sea salt), and rosemary and bash together until fragrant and very well mixed. Towards the end, add a generous amount of olive oil. You want the oil to infuse with the garlic and rosemary.
Grab your potato and slice thinly on mandolin
Roll our your dough and lay it out on a tray or oven rack prior to topping
Brush the whole base with your garlicky/rosemary oil.
Start laying your potato around the pizza base in whatever pattern takes your fancy, brushing the garlic/rosemary/oil mixture over it as you go. You want to make sure you use it up by the time you’ve covered the pizza with the potato.
Once your done, chuck it in the oven for around 20 minutes.
Depending on how you like your base this can make 1 or 2 pizzas.
The joy of this pizza for me is when it’s in the oven and has reached that particular stage of cooking how it makes the house smell like bready, garlicky, warmth, and then how the rosemary goes crispy. This really is one of my favourite things.