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Parmesan potato pizza
Parmesan potato pizza
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Indulge in a unique "pizza bianco" with savory roasted garlic paste instead of traditional tomato sauce.
Ingredients:
  • 12 small garlic cloves, unpeeled
  • 4 Lite (Souvlaki & Pizza) breads
  • 400g Red Delight potatoes, thinly sliced
  • 2 tsp chopped fresh rosemary leaves
  • 20g (1/4 cup) finely grated parmesan
  • 1 witlof, trimmed, leaves separated
  • 100g baby rocket leaves
  • 1 large firm ripe pear, quartered, cored, thinly sliced
  • 18.40 gm chopped walnuts, toasted
  • 20.00 ml balsamic vinegar
Instructions:
  • Preheat the oven to 180C. Arrange the garlic on a lined baking tray and roast, shaking occasionally, for about 20 minutes until tender. Let it cool slightly.
  • Preheat the oven to 200C. In a bowl, squeeze the garlic from the skins and mix in 2 teaspoons of oil, mashing into a smooth paste. Spread the garlic paste on the pita breads. Combine the potato, rosemary, and remaining oil in a bowl. Top each pita with a layer of potato, slightly overlapping. Sprinkle each "pizza" with a quarter of the parmesan.
  • Place the pizzas on 2 large baking trays and bake for 10 minutes. Then, switch the trays and continue cooking for an additional 5-7 minutes until they are golden and the potatoes are tender.
  • In a bowl, mix together the witlof, rocket, pear, and walnuts. Drizzle vinegar over the salad and toss well to combine.
  • Plate the pizzas alongside the fresh salad.

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