Most pizza recipes call for using raw potatoes as a topping but I find the cooking time isn’t sufficient to fully cook them. I always pre-boil mine before using – much tastier!
INGREDIENTS
½ recipe pizza dough
flavoured oil
250 grams small waxy potatoes, scrubbed
½ small red onion, very thinly sliced
1 long red chilli, seeded and thinly sliced
½ teaspoon dried oregano
1 x 125 gram ball fresh mozzarella in whey, drained (I used Clevedon Valley Buffalo)
Parmesan for grating
sea salt and freshly ground pepper
fresh oregano to garnish, optional
METHOD
Preheat the oven to 225˚C.
Place a pizza stone in the oven and heat for a minimum of 30 minutes or place a heavy-based oven tray in to heat for 10 minutes.
Cook the potatoes in boiling salted water until just tender. Drain and cool. Peel if desired then slice ½ cm thick.
Roll out the dough on a large piece of baking paper to a 32 cm x 18 cm rectangle.
Brush with the oil. Top with slices of potato and brush with oil. Season well and scatter over the chilli and oregano. Top with ripped pieces of mozzarella and a generous grating of Parmesan. Cook for 10 minutes or until puffed and golden. Scatter over fresh oregano and serve immediately. Makes 1 x 32 cm x 18 cm pizza
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Classic Dough for Pizza or Bread Sticks (Grissini)]()
RecipeClassic Dough for Pizza or Bread Sticks (Grissini)
Article by Claire Aldous![Cauliflower Pizza Crust with Prosciutto, Buffalo Mozzarella, Pine Nuts and Basil]()
RecipeCauliflower Pizza Crust with Prosciutto, Buffalo Mozzarella, Pine Nuts and Basil
Article by Sarah Tuck![Potato Crust Pizza with Caramelised Onions and Goat’s Cheese (gf)]()
RecipePotato Crust Pizza with Caramelised Onions and Goat’s Cheese (gf)
Article by Claire Aldous![Sopressa Salami, Tomato and Black Olive Pizza]()
RecipeSopressa Salami, Tomato and Black Olive Pizza
Article by Claire Aldous
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.