Ingredients
- A quality pizza base, ideally homemade
- 2 waxy potatoes, skins on, sliced into 2mm thick rounds on a mandoline
- 2-3T best quality olive oil
- a length of fresh rosemary, stripped and roughly chopped
- 1 clove fresh garlic chopped in half
- quality flaky salt to season
Pizza with potato and rosemary
Method
- Preheat a heavy tray or pizza stone with your oven at full temp
- Brush the base all over with a splash of olive oil, then rub all over with the cut surface of the garlic
- In a bowl toss the sliced potatoes in another splash of oil with a good pinch of salt and most of the rosemary
- Spread the potato over the surface of the pizza in a shingled effect (a single layer with minimal over lapping)
- Scatter the remaining rosemary and further good pinch of salt and a few twists freshly cracked pepper
- Transfer to the preheated tray and bake until the edges of the pizza and potato slices are deeply coloured
- Serve with a final drizzle of olive oil
Comments
I still remember the first time I tasted this dish from a small pizzeria near my home in Wellington. A friend added it to our takeaway order in spite of my protests, I’m still pleased he did. This is one of those dishes where quality ingredients counts all the way from the base to the salt.
