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
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!