Potato And Rosemary Pizza
Adapted from a recipe in 'the australian women's weekly's cooking on a shoestring'. if you aren't vegetarian and you can stretch your shoestring to include bacon, a couple of rashers of bacon tastes great as an additional topping. i've added a couple of extra herbs to the original recipe that had only the rosemary and, if you're making this, i'd encourage you to use whatever are your favourite herbs. i've included the pizza dough from the original recipe but i've also made this with recipe #4892, which i found when checking on zaar before posting this recipe. it also makes a deliciously crisp and flavoursome pizza base. the preparation time below includes the 60 minutes standing dough when making the dough.
Steps
Combine the water , sugar and yeast in a small jug.
Stand in a warm place for about 10 minutes or until the mixture becomes frothy.
Sift the flour and salt into a large bowl , add the yeaast mixture.
Mix to form a soft dough.
Knead the dough on a floured surface for about 10 minutes or until it is smooth and elastic.
Place the dough in a lightly greased large bowl.
Cover.
Stand in a warm place for about an hour or until it has doubled in size.
Preheat the oven to 220c / 200c fan-forced / 400f / 6 gas mark and grease two oven trays.
Large enough to accommodate two18cm x 30cm pizzas.
Divide the dough in half.
Roll each portion into a two18cm x 30cm rectangle.
Place the rectangle of dough onto the two oven trays.
Brush the pizza bases with half of the olive oil.
Combine the potatoes , garlic , rosemary thyme , sea salt , black pepper and the remaining oil in a medium-sized bowl.
Layer the potato mixture over the pizza bases.
Bake the pizzas for about 30 minutes or until .
Ingredients
caster sugar, dried yeast, plain flour, sea salt, olive oil, new potatoes, bacon, garlic cloves, fresh rosemary, fresh thyme, fresh ground pepper