Potato & Rosemary Pizza Bianca with Pine Nut Honey

Once the dough has finished its first proofing (or after you’ve brought it to room temperature, if you prepared your dough ahead of time), briefly knead and place back in your lightly oiled bowl. Cover with a clean damp tea towel and prove for an additional 30 minutes until doubled in size. If working with previously chilled dough, this may take a little longer.

Meanwhile, make the Pine Nut Honey. Add the pine nuts to a small, dry saucepan over medium heat. Toast for 4–5 minutes, shaking the pan often, until lightly golden and fragrant. Remove from heat and add the honey to the pine nuts. Once melted, stir through the balsamic vinegar and salt. Keep warm.

Place your pizza stone, or baking tray, in the oven and preheat to 240°C fan bake.

Bring a medium-sized saucepan of water to the boil. Use a mandolin to slice the potato 1–2mm thick. Add the potato to the saucepan and maintain a gentle boil for 2–3 minutes, until just tender. Drain and set aside.

Generously dust a clean work surface, and your pizza peel (if you have one), with semolina. Use your hands to gently stretch your pizza dough to roughly 40cm in diameter. Don’t worry about getting a perfect circle!

Lay the stretched dough on your dusted work surface, or, if you don’t have a pizza peel, on a very well-dusted sheet of baking paper (you will slide the pizza off it and into the oven), and drizzle with olive oil. Rub the garlic all over the base, leaving 3cm bare around the edges.

Arrange over the potato slices, salami, red onion and rosemary. Scatter over the mozzarella and dollop around the ricotta. Crumble over the blue cheese and season with salt and black pepper.

Use your semolina-dusted pizza peel or dusted baking paper to quickly transfer the pizza onto the stone, or baking tray, in the oven. Bake for 8–10 minutes, until nicely browned, the cheese is melted and the dough is cooked through.

Drizzle over the Pine Nut Honey and serve hot.

NOTES: If using a pizza stone, make sure to preheat the stone in the oven — a cold stone placed in a hot oven can crack.

This recipe is from Olivia Moore's cookbook – That Green Olive, available for purchase here.