Potato And Rosemary Pizza Recipes

NEW POTATO & ROSEMARY PIZZA

New potato & rosemary pizza image

Potatoes on pizza? It's true. A really cheesy, filling meal, that's ready in 30 mins

Provided by Good Food team

Time 30m

Number Of Ingredients 5

Ingredients

225g new potatoes , thinly sliced
2 tbsp olive oil
2 sprigs rosemary
2 x pizza bases
85g Port-Salut or brie , diced

Steps:

Heat oven to 220C/fan 200C/gas 7. Heat a pan of water, tip in the potato slices and simmer for 5 mins until just cooked through. Drain really well. Tip into a bowl with the olive oil and rosemary. Mix together well so that the potatoes are completely coated in the oil.
Place the pizza bases on a baking sheet. Scatter the cheese over the pizza base, then arrange the potato mixture on top. Season with salt and pepper, then bake for 20 mins, until the pizza base is golden and the potatoes are starting to brown.

Nutrition Facts : Calories 714 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 101 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 2.1 milligram of sodium

POTATO AND ROSEMARY PIZZA

Potato and Rosemary Pizza image

Adapted from a recipe in 'The Australian Women's Weekly's Cooking on a Shoestring'. If you aren't vegetarian and you can stretch your shoestring to include bacon, a couple of rashers of bacon tastes great as an additional topping. I've added a couple of extra herbs to the original recipe that had only the rosemary and, if you're making this, I'd encourage you to use whatever are your favourite herbs. I've included the pizza dough from the original recipe but I've also made this with Recipe #4892, which I found when checking on Zaar before posting this recipe. It also makes a deliciously crisp and flavoursome pizza base. The preparation time below includes the 60 minutes standing dough when making the dough.

Provided by bluemoon downunder

Categories Lunch/Snacks

Time 1h50m

Yield 2 Potato and Rosemary Pizzas, 6 serving(s)

Number Of Ingredients 12

Ingredients

1 teaspoon caster sugar
7 g sachet dried yeast (about 1/4 ounce)
2 1/2 cups plain flour (375g/12 ounces)
1 teaspoon sea salt
2 tablespoons olive oil
410 g baby new potatoes, thinly sliced (13 ounces)
3 -4 slices middle bacon, fat removed, chopped (optional)
3 -4 garlic cloves, minced
1 tablespoon fresh rosemary, coarsely chopped
1 tablespoon fresh thyme
sea salt, to taste
fresh ground pepper, to taste

Steps:

Combine the water, sugar and yeast in a small jug; stand in a warm place for about 10 minutes or until the mixture becomes frothy.
Sift the flour and salt into a large bowl, add the yeaast mixture; mix to form a soft dough; knead the dough on a floured surface for about 10 minutes or until it is smooth and elastic; place the dough in a lightly greased large bowl; cover; stand in a warm place for about an hour or until it has doubled in size.
Preheat the oven to 220°C/200°C fan-forced/400°F/6 gas mark and grease two oven trays.large enough to accommodate two18cm x 30cm (7 inch x 12 inch) pizzas.
Divide the dough in half; roll each portion into a two18cm x 30cm (7 inch x 12 inch) rectangle; place the rectangle of dough onto the two oven trays; brush the pizza bases with half of the olive oil.
Combine the potatoes, garlic, rosemary thyme (and/or whatever other herbs you are adding), sea salt, black pepper (and bacon if using) and the remaining oil in a medium-sized bowl; layer the potato mixture over the pizza bases.
Bake the pizzas for about 30 minutes or until the potatoes and the edges of the pizza bases have browned.

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