Potato and rosemary pizza

Serves: 0
Course: Main Course
Cooking Time: 0 hr 10 mins
  • <ul> <li>For the base (makes four):</li> <li>500g type 00 flour (strong bread flour if you can’t get your hands on 00)</li> <li>7g dried yeast (or fresh yeast )</li> <li>1/2 pint lukewarm water</li> <li>2tbsp rapeseed oil (or olive oil)</li> <li>2tsp fine sea salt</li> <li>2tsp caster sugar</li> <li>For the topping:</li> <li>One or two large potatoes (alternatively you can use leftover boiled or roast potatoes and simply crush them)</li> <li>Sprig of rosemary</li> <li>Sea salt</li> <li>Olive oil</li> </ul>

Dissolve the dried yeast in the water and add the caster sugar. Leave for a few minutes (it should form a froth on the surface when it’s ready). Place your flour and salt in a heap on a clean surface or in a large bowl. Make a well in the centre, then gradually add the oil and yeast/water. As you add the liquids, gradually bring the flour from the outside into the centre until all the oil and water has been added.

Form the mixture into a ball and on a floured surface knead the ball using the heel of your hand, pressing down and the folding the dough in half repeatedly, until the dough becomes elastic. Knead for approximately 10 minutes and when the dough is ready it becomes smooth, stretchy and takes on a shiny appearance. You can also use a bread maker or mixer with dough hook.

Divide the ball into four smaller ones and shape into a smooth ball by tucking the edges under repeatedly. Cover with a damp tea towel for an hour or two. I sometimes put these smaller dough balls into sealed food bags, which can be left in the fridge overnight. The dough should double in size.

To form the pizza base, put your dough ball on a floured surface, then gently flatten into a circular shape with the heel of your hand. Place one hand in the centre of the dough, then stretch the dough outwards with the other hand, being careful not to tear it. Continue stretching the dough by turning the dough around like the hands on a clock, repeating the process until you have a roundish pizza.

Try not to use a rolling pin as this knocks the air out of the dough.

To make the topping, peel the potatoes and slice them as finely as possible, trying to keep each slice even (I use a mandolin slicer).

Bring a pot of water to the boil, place the potato slices in a colander, cover with a lid and steam until they are cooked “al dente”. Do not overcook them. Place the slices of potato in concentric circles on the base of the pizza until the base is covered. Drizzle with olive oil and add a sprinkle of sea salt and the chopped rosemary on the top.

Each pizza takes between two and three minutes in my wood-fired oven (which gets up to about 450-550 degrees Celsius). If cooking in a conventional oven, preheat it to its highest setting. Place the pizza on a preheated pizza stone or upside-down baking tray and cook for about 10 minutes, until the base is crisp and cooked. Finish by adding a drizzle more olive oil on top.