POTATO PIZZA WITH PROSCIUTTO
SERVES: 3 PIZZAS
1kg fresh pizza dough
750gm bag baby Spud Lite potatoes, thinly sliced
1 1/2 cups pizza cheese
150gm prosciutto, thinly sliced
1/2 cup baby rocket
- 2 tbs olive oil
- 2 large brown onions, peeled and thinly sliced
- 1 tbs balsamic vinegar
- 2 tsp dark brown sugar
- salt flakes and freshly ground black pepper
GARLIC & ROSEMARY OIL
- 1/2 cup extra virgin olive oil
- 3 cloves garlic, peeled and finely chopped
- 2 tbs chopped rosemary
- salt flakes and freshly ground
Preheat oven to 250°C (230°C fan-forced) and if using a pizza stone place this in the oven to heat through.
For the caramelized onion, heat olive oil in a medium saucepan over low heat. Add sliced onion, stirring until well coated. Cover and cook for 10 minutes or until onion is soft. Increase heat to medium, add vinegar, sugar, salt and pepper, stirring until sugar dissolves and begins to caramelise. Remove from heat and allow to cool.
For the garlic and rosemary oil, place all the ingredients together in a small saucepan over a low heat and cook for 10 minutes, making sure garlic does not burn. Remove from heat and allow to cool.
Bring a large saucepan of salted water to the boil. Add sliced potatoes, return to boil and cook for 2 minutes. Drain. Place warm potato slices in a mixing bowl and pour over half the garlic and rosemary oil, tossing until well coated, adding extra required.
On a clean lightly floured work surface, roll a dough ball into a 25-30cm round, approximately 5mm thick.
To assemble pizza, remove pizza stone from oven (if using) or lightly oil a baking tray and place prepared dough on top. Spread pizza base with a 1/3 of the cooled caramelised onion mixture, leaving a 2cm border around the edge. Scatter over the par cooked potato slices and pizza cheese. Place in oven and bake in preheated oven for 15 minutes or until cheese has melted and base is toasted. Scatter over some torn prosciutto slices and return pizza to oven for 2 minutes to warm through. Remove from oven.
Step 6 – SERVE
To serve, sprinkle baby rocket over the top and cut into 6 – 8 slices.
YOU MIGHT ALSO LIKE…
Barbecued Prawn, Eggplant & Potato Salad with a Tamarind Dressing PREP TIME: 15 min COOKING TIME: 15 mins SERVES: 4 as a main and 8 as a side INGREDIENTS750g Baby Spud Lite potatoes, halved and cut into 5mm thick slices2 ½ tablespoons garlic infused olive oil1...
Potato, Green Bean, Radicchio, Orange and Pesto Salad (Plant Based) PREP TIME: 15 min COOKING TIME: 10 mins SERVES: 6 - 8 INGREDIENTS500g Spud Lite Baby potatoes, cut into 5mm thick rounds300 green beans, trimmed1 radicchio, leaves separated and roughly torn1 small...
Potato, Mushroom, Spinach & Goats Cheese Omelette PREP TIME: 10 min COOKING TIME: 20 mins SERVES: 4 INGREDIENTS500g Spud Lite Baby potatoes, cut into bite sized pieces2 tablespoons olive oil4 extra-large egg whites8 extra-large eggs1 tablespoon Worcestershire...
Virginia SA 5120
(08) 8380 9096