Serves: 6
INGREDIENTS
1 recipe of Classic Dough for Pizza or Bread Sticks
Topping
250 grams waxy potatoes
3 tablespoons olive oil
2 teaspoons finely chopped rosemary
1 clove garlic, crushed
125 grams fresh mozzarella in whey, well drained (I used Clevedon Valley Buffalo Mozzarella)
½ cup freshly grated Parmesan cheese
Optional topping
thinly sliced prosciutto
METHOD
Lightly oil a large pizza pan or a heavy metal baking tray.
Preheat the oven to 200˚C.
Peel and slice the potatoes thinly. A mandolin is ideal for this. Drop the sliced potatoes into a saucepan of boiling salted water. Bring back to the boil and cook for 1 minute. Drain and dry well on kitchen towels. Place in a bowl and gently combine with the olive oil, rosemary and garlic, making sure the slices aren’t stuck together. Season well.
Roll out the dough on a lightly floured bench to fit your pizza tin or to a free-form 30 cm circle. Transfer the dough to the pan or baking tray, stretching it with your fingers to fit neatly.
Arrange the potatoes over the dough, scraping over any oil from the bowl. Tear the mozzarella into pieces and dot over the potatoes then scatter with the Parmesan.
Bake for 20 minutes until the base is browned and crispy and the top is golden. Arrange the prosciutto over the hot pizza and sprinkle with sea salt to serve.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.