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
RecipeClassic Dough for Pizza or Bread Sticks (Grissini)
Article by Claire Aldous
RecipeCauliflower Pizza Crust with Prosciutto, Buffalo Mozzarella, Pine Nuts and Basil
Article by Sarah Tuck
RecipePotato Crust Pizza with Caramelised Onions and Goat’s Cheese (gf)
Article by Claire Aldous
RecipeSopressa Salami, Tomato and Black Olive Pizza
Article by Claire Aldous
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.