potato and rosemary pizzetta

Who’d have thought potato would work on a pizza? But it really does, particularly with the rosemary. Taken from the Polpo cookbook this recipe is easy and quick to make.

Serves 1.

1 ball of pre-made dough (see pizzetta dough recipe)
1 or 2 small waxy potatoes (pink fir)
1 tablespoon cream cheese
1 small handful of grated block mozzarella
A few sprigs of fresh rosemary
Olive oil


Preheat your oven to its highest setting 250ºC (475ºF) or above.
Slice the potatoes very thinly and blanch for 30 seconds in boiling water, refresh in cold water and pat dry with a clean tea towel.
Roll out the pizza to about 20 cm and place on a lightly oiled baking sheet in a thin layer, spread out the cream cheese evenly so you cover the base. Then scatter the potato slices, the mozzarella and rosemary leaves (too much topping and the base won’t be crisp).
Bake for around 5-6 minutes or until starting to get brown spots.
Season with pepper, a sprinkling of olive oil and salt (I use Maldon flakes).


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