Ingredients
Pizza Base
use a store bought pizza base or make your own dough
Dough
- 2 cups plain flour or '00' flour
- 1 1/2 teaspoons finely chopped rosemary
- 1/2 teaspoon sugar
- 1 1/2 teaspoons instant dried yeast
- 1 teaspoon sea salt
- 1 cup lukewarm water
- 1 teaspoon olive oil
Toppings
- 250g Perlas potatoes
- 3 tablespoons finely chopped rosemary
- 1 clove garlic crushed
- 125 grams fresh mozzarella in whey, well drained
- 1/2 cup grated Parmesan cheese
- thinly sliced prosciutto
Directions
METHOD DOUGH
Place the dry ingredients in the bowl of an electric mixer. Mix the water and oil together.
With the mixer going, gradually add the oil and water to make a soft but not sticky dough. Add a little more water if the dough is too firm. Knead on a low speed for 5 minutes. Remove, form the dough into a smooth ball and place it in a lightly oiled bowl, turning to coat it all over. Cover with plastic wrap and set aside in a warm place until doubled in size, about 1½ hours.
Use this dough to create Potato, Rosemary and Mozzarella Pizza or Herb and Parmesan Bread Sticks.
Italian ‘00’ flour is a finely ground high grade durum wheat (hard) flour, commonly used in pizza and pasta making. Available from specialty food stores.
METHOD COOKING
Lightly oil a large pizza pan or a heavy metal baking tray.
Preheat the oven to 200˚C.
Peel and slice the potatoes thinly. A mandolin is ideal for this. Drop the sliced potatoes into a saucepan of boiling salted water. Bring back to the boil and cook for 1 minute. Drain and dry well on kitchen towels. Place in a bowl and gently combine with the olive oil, rosemary and garlic, making sure the slices aren’t stuck together. Season well..
Roll out the dough on a lightly floured bench to fit your pizza tin or to a free-form 30 cm circle. Transfer the dough to the pan or baking tray, stretching it with your fingers to fit neatly.
Arrange the potatoes over the pizza base, scraping over any oil from the bowl. Tear the mozzarella into pieces and dot over the potatoes then scatter with the Parmesan.
Bake for 20 minutes until the base is browned and crispy and the top is golden. Arrange the prosciutto over the hot pizza and sprinkle with sea salt to serve.
Recipe: Dish Magazine Issue 29; page 63