Potato and Rosemary Pizza
| Yield: | 340g |
|---|---|
| Servings: | One 12 inch pizza |
| Time estimate: | 15 minutes |
| Storage notes: | Keeps covered with cling wrap and refrigerated for up to 3 days. Reheat in the oven. |
| Level of difficulty: | Easy |
| Special requirements: | Pizza oven, Pressure cooker, Mandoline, Microplane |
A delicious vegetarian pizza that will leave you wanting more featuring the classic pairing of potato and rosemary.
| Ingredient | Weight | Volume | Scaling | Procedure |
|---|---|---|---|---|
| Potato, washed | 500g | ~3 medium | 147% | 1 Slice potatoes using a mandoline to approx. 4mm thick slices |
2 Rinse the potato slices to remove excess starch | ||||
3 Pressure steam the potato slices for 6 minutes and then quick release | ||||
4 Set aside | ||||
| Semolina, coarse | ~10g | 3% | 5 Preheat pizza oven to 380°C | |
| Pizza dough ball | 340g | 1 | 100% | 6 Flour your working surface with the semolina |
| Mozzarella, diced | 80g | 23.5% | 7 Stretch out the pizza dough ball to a 12 inch pizza base with a crust | |
| Olive oil | ~8g | 2.35% | 8 Evenly disperse the mozzarella onto the pizza base | |
| Pecorino | ~6g | 1.76% | 9 Layer the potato slices with a slight overlap in a spiral pattern, starting from the outer edge finishing in the centre of the pizza base | |
| Sea salt flakes | ~2.5g | 2-3 pinches | 0.74% | 10 Pour a rivulet of olive oil over the potato slices, following the same spiral path used to lay them down |
| Fresh rosemary leaves, chopped | ~1.5g | 2 sprigs | 0.44% | 11 Launch the pizza in the oven and cook for ~3 minutes, rotating every 20-30 seconds |
12 Evenly disperse the sea salt flakes and fresh rosemary leaves over the cooked pizza | ||||
13 Shave the pecorino evenly over the pizza using a fine microplane | ||||
14 Cut into 8 slices and serve | Inspired by Dawson Bar and Restaurant [1] |
[1] Dawson Bar and Restaurant, 241 High St, Kew VIC 3101, Australia