Most pizza recipes call for using raw potatoes as a topping but I find the cooking time isn’t sufficient to fully cook them. I always pre-boil mine before using – much tastier!
INGREDIENTS
½ recipe pizza dough
flavoured oil
250 grams small waxy potatoes, scrubbed
½ small red onion, very thinly sliced
1 long red chilli, seeded and thinly sliced
½ teaspoon dried oregano
1 x 125 gram ball fresh mozzarella in whey, drained (I used Clevedon Valley Buffalo)
Parmesan for grating
sea salt and freshly ground pepper
fresh oregano to garnish, optional
METHOD
Preheat the oven to 225˚C.
Place a pizza stone in the oven and heat for a minimum of 30 minutes or place a heavy-based oven tray in to heat for 10 minutes.
Cook the potatoes in boiling salted water until just tender. Drain and cool. Peel if desired then slice ½ cm thick.
Roll out the dough on a large piece of baking paper to a 32 cm x 18 cm rectangle.
Brush with the oil. Top with slices of potato and brush with oil. Season well and scatter over the chilli and oregano. Top with ripped pieces of mozzarella and a generous grating of Parmesan. Cook for 10 minutes or until puffed and golden. Scatter over fresh oregano and serve immediately. Makes 1 x 32 cm x 18 cm pizza
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
RecipeClassic Dough for Pizza or Bread Sticks (Grissini)
Article by Claire Aldous
RecipeCauliflower Pizza Crust with Prosciutto, Buffalo Mozzarella, Pine Nuts and Basil
Article by Sarah Tuck
RecipePotato Crust Pizza with Caramelised Onions and Goat’s Cheese (gf)
Article by Claire Aldous
RecipeSopressa Salami, Tomato and Black Olive Pizza
Article by Claire Aldous
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.