Potato and Rosemary Pizz
Source of Recipe
the australian women's weekly
List of Ingredients
2 teaspoons (7g) dry yeast
� teaspoon caster sugar
� cup (180ml) warm water
2 cups (300g) plain flour
1 teaspoon salt
2 tablespoons extra virgin olive oil
2 tablespoons polenta
4 small (400g) Desiree potatoes, sliced thinly
2 tablespoons fresh rosemary sprigs
2 cloves garlic, crushed
1 tablespoon extra virgin olive oil, extra
Recipe
Combine yeast, sugar and water in a small bowl; cover, stand in a warm place for about 10 minutes or until frothy.
Sift the flour and salt into a large bowl; stir in the yeast mixture and olive oil; mix to a soft dough. Bring the dough together with your hands and add a little extra water if necessary, to incorporate all ingredients.
Knead dough on a lightly floured surface for 10 minutes or until smooth and elastic. Push the dough with the heel of your hand and give it a quarter turn each time. Place the dough in a lightly oiled large bowl; cover, stand in a warm place for about 1 hour or until doubled in size.
Preheat the oven to very hot (240�C/220�C fan-forced). Punch the dough down with your fist, then knead on a lightly floured surface until smooth. Divide dough in half. Roll each half to 20cm x 35cm rectangle, place on oiled rectangular trays sprinkled with polenta. Prick bases with fork.
Layer thinly sliced potatoes, overlapping slightly, over top of pizza. Sprinkle with rosemary, drizzle with combined garlic and extra oil.
Bake on lowest shelf in a very hot oven for about 15 minutes or until base and potatoes are browned and crisp. Sprinkle with salt before serving.
Not suitable to freeze.
Not suitable to microwave.
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