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Thursday, February 21, 2019

Potato pizza

We'd tried a few approaches to potato pizza, but they'd never been quite like the real thing. I think my recent pizza experiments with thinly sliced apples/mushrooms made me think of potato pizza, so I read a bit and gave it another go. It came out brilliant.

1 batch pre-made pizza dough
some medium-sized potatoes
salt
olive oil
rosemary (fresh or dried)
black pepper

Wash the potatoes but leave the skin on. Slice them as thin as you can with a peeler or sharp knife (or mandoline, if you have one) - try to judge the right amount of potato for the amount of pizza you want to make - if in doubt, err on the side of too much. Mix some salt in a medium bowl with some water, stir until dissolved, then add the potato slices. Set aside - for at least a couple of hours, or longer - will be ok in the fridge for up to a couple of days.

When ready to make pizza, drain the potato slices, rinse and pat dry with kitchen roll or a tea towel. Put in a bowl with a good slosh of olive oil, some fresh-ground pepper, and some fresh or dried rosemary, and mix well. Set aside, pre-heat the oven to 220C and roll out the pizza dough.

Arrange the potato slices over the pizza base, letting them overlap and spreading them right out to the edges. Sprinkle any remaining olive oil / rosemary mixture over the top. Put in the oven and bake for c 20 min, until the potatoes are lightly browned and crispy in places.

If you have too much sliced potato, put them in a baking tin a few layers deep with a little cheese on top and bake together with the pizza - makes a tasty extra snack.

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