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Potato & rosemary pizza with blue cheese
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Prep Time:
35 minutes
Cook Time:
30 minutes
Total Time:
65 minutes
Blue cheese and rosemary top this flavorful pizza.
Ingredients:
  • 300ml warm water
  • 2 tsp (7g/1 sachet) dried yeast
  • Large pinch of sugar
  • 600g (4 cups) plain flour
  • 4.80 gm salt
  • 36.40 gm olive oil
  • Olive oil, extra
  • 1 garlic clove, thinly sliced
  • 350g chat (baby coliban) potatoes, cut into 1-2mm thick slices
  • 30.00 ml fresh rosemary leaves
  • Sea salt flakes
  • 40g Dairy Endeavour blue cheese, crumbled
Instructions:
  • In a bowl, mix water, yeast, and sugar until foamy, then let it sit for 5 minutes. Stir in flour, salt, and oil, adding more water if needed, until well combined. Use your hands to form the dough in the bowl.
  • Transfer the dough onto a lightly floured surface and knead for 10 minutes or until it turns smooth and elastic. Grease a large bowl with extra oil. Place the dough in the bowl and ensure it's coated in the oil. Cover with plastic wrap and let it rise in a warm, draft-free spot for 1 hour or until doubled in size.
  • Preheat the oven to 220°C and place two 30cm-diameter round pizza trays inside. Divide the pizza dough into 2 portions and shape each into a disc. Take out one tray and brush it with oil for greasing. Put one dough disc on the tray and gently stretch it out to the edges. Repeat with the second tray, oil, and dough.
  • Drizzle pizza bases with extra oil and sprinkle with garlic. Layer potato slices slightly overlapping. Add rosemary and sea salt flakes. Bake until bases are crisp and golden, about 30 minutes. Serve topped with blue cheese.

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