Potato Pizza

 

Dough: (Makes one approximately 30cm pizza)

230g bread flour

1 tsp sugar

1 tsp salt

1 tsp instant dried yeast

120g water

1 1/2 tbsp olive oil

• Combine bread flour, sugar and salt together in the mixing bowl with the dough hook attached.  Then add in yeast.  Blend to combine.  Gradually add in water and knead until fully incorporated.
• Pour in olive oil and knead until a smooth and elastic dough is formed.  
• Cover the bowl with cling wrap and leave it in a warm place until doubled in size.
• Punch down the dough to expel trapped air.  (At this stage, the dough can be covered in plastic wrap and refrigerated overnight or frozen.  Bring back to room temperature before continuing).
• Place the dough on a baking tray lined with baking paper, cover and leave in a draught-free spot until it risen by half.  The dough is now ready to use.

To make garlic confit:  [Cook under low heat until garlic has softened]

100g garlic cloves, with skin intact

A sprig of rosemary

70ml olive oil

Toppings:

1 large Desiree potato -  cut into wafer-thin slices

2 sprigs of sage

sea salt

freshly ground black pepper

grated Mozzarella cheese
grated Parmesan cheese

• Preheat oven to 200 deg C.
• Roll out the pizza dough into a 30 cm circle.  
• Place dough onto pizza pan and prick all over with a fork.
• Mash the softened garlic with a fork.  Brush garlic oil and spread mashed garlic over the base of the dough.  Scatter cheeses all over.
• Place potato slices over the cheeses, taking care not to overlap.  Scatter sage leaves over the potato slices and drizzle more garlic oil.  Top with more cheeses.   Season with salt and freshly ground black pepper.
• Bake for about 10 minutes or until the base is crisp and golden.
• Remove pizza from the oven.  Serve hot.