Basically a large crispy potato rosti that gets topped with tangy goat’s cheese and sweet caramelised onions – what’s not to like?
INGREDIENTS
Base
700 grams floury potatoes (I used agria)
1 large egg, size 7, beaten
2 tablespoons melted butter
2 cloves garlic, crushed
sea salt and ground pepper
Topping
2 tablespoons olive oil
3 large red onions, thinly sliced
3 tablespoons balsamic vinegar
1 tablespoon honey
2 cloves garlic, crushed
1 cup shredded mozzarella cheese
100 grams goat’s cheese
coppa or prosciutto and rocket, to serve
30cm shallow pizza tin lined with baking paper
METHOD
Preheat the oven to 180°C fan bake.
Topping: Heat the oil in a large sauté pan and add the onions, vinegar, honey and garlic. Season well with salt and pepper, cover and cook for 15 minutes, stirring occasionally. Uncover and continue to cook until tender and caramelised. Set aside.
Base: Grate the potato on the large holes of a box grater. Place handfuls of the grated potato in a clean tea towel, roll up tightly, then squeeze out all the excess liquid.
Place in a large bowl. Whisk the egg, butter and garlic together and add to the potatoes. Season very generously with salt and pepper then combine everything together really well.
Spread the potato evenly over the tin and bake for 25–30 minutes or until the crust is golden and the edges are a little crispy. The rosti needs to be fully cooked at this point.
To finish: Scatter the mozzarella over the base then top with the onions and crumble over half of the goat’s cheese.
Bake for about 5 minutes to melt the cheese. Top with the remaining goat’s cheese, coppa or proscuitto and rocket and serve immediately. Makes 1 pizza
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126
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