Potato, Oregano and Parmesan Pizza

, from Issue #47. August, 2015
Photography by Manja Wachsmuth.
Potato, Oregano and Parmesan Pizza

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!


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


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