Potato, Rosemary and Mozzarella Pizza

, from Issue #29. September, 2015
Photography by Manja Wachsmuth.
Potato, Rosemary and Mozzarella Pizza

Serves: 6


1 recipe of Classic Dough for Pizza or Bread Sticks

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




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.