1/2 Photos of Potato and Rosemary Pizza
1 hr 50 mins
1 hr 20 mins
bluemoon downunder's Note:
Adapted from a recipe in 'The Australian Women's Weekly's Cooking on a Shoestring'. If you aren't vegetarian and you can stretch your shoestring to include bacon, a couple of rashers of bacon tastes great as an additional topping. I've added a couple of extra herbs to the original recipe that had only the rosemary and, if you're making this, I'd encourage you to use whatever are your favourite herbs. I've included the pizza dough from the original recipe but I've also made this with Jenny Gentile's Pizza Dough, which I found when checking on Zaar before posting this recipe. It also makes a deliciously crisp and flavoursome pizza base. The preparation time below includes the 60 minutes standing dough when making the dough.
My Private Note
Units: US | Metric
- 1 teaspoon caster sugar
- 7 g sachet dried yeast (about 1/4 ounce)
- 2 1/2 cups plain flour (375g/12 ounces)
- 1 teaspoon sea salt
- 2 tablespoons olive oil
- 410 g baby new potatoes, thinly sliced (13 ounces)
- 3 -4 slices middle bacon, fat removed, chopped (optional)
- 3 -4 garlic cloves, minced
- 1 tablespoon fresh rosemary, coarsely chopped
- 1 tablespoon fresh thyme
- sea salt, to taste
- fresh ground pepper, to taste
- 1Combine the water, sugar and yeast in a small jug; stand in a warm place for about 10 minutes or until the mixture becomes frothy.
- 2Sift the flour and salt into a large bowl, add the yeaast mixture; mix to form a soft dough; knead the dough on a floured surface for about 10 minutes or until it is smooth and elastic; place the dough in a lightly greased large bowl; cover; stand in a warm place for about an hour or until it has doubled in size.
- 3Preheat the oven to 220°C/200°C fan-forced/400°F/6 gas mark and grease two oven trays.large enough to accommodate two18cm x 30cm (7 inch x 12 inch) pizzas.
- 4Divide the dough in half; roll each portion into a two18cm x 30cm (7 inch x 12 inch) rectangle; place the rectangle of dough onto the two oven trays; brush the pizza bases with half of the olive oil.
- 5Combine the potatoes, garlic, rosemary thyme (and/or whatever other herbs you are adding), sea salt, black pepper (and bacon if using) and the remaining oil in a medium-sized bowl; layer the potato mixture over the pizza bases.
- 6Bake the pizzas for about 30 minutes or until the potatoes and the edges of the pizza bases have browned.
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Nutritional Facts for Potato and Rosemary Pizza
Serving Size: 1 (133 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 291.1
- Calories from Fat 46
- Total Fat 5.1 g
- Saturated Fat 0.7 g
- Cholesterol 0.0 mg
- Sodium 393.7 mg
- Total Carbohydrate 53.4 g
- Dietary Fiber 3.2 g
- Sugars 1.3 g
- Protein 7.3 g