Serves:

4

Description:

Ingredients:

• 200g plain flour
• 1 teaspoon salt
• 2 teaspoons dried instant yeast
• 2 tablespoons extra virgin olive oil
• 1/2 cup warm water
• 2 teaspoons finely chopped rosemary
• 2 medium potatoes
• 3 tablespoons grated Parmesan cheese
• Extra virgin oil for brushing
• Sea salt
• Freshly ground black peppe
• 3 handfuls rocket leaves

Method:

To make pizza dough

1. Combine yeast, flour and salt into a large stainless steel bowl, transfer to a food processor or an electric mixer with a dough hook, and with motor running, add in olive oil and water and mix to a smooth dough.
2. Knead dough on a lightly floured surface for a few minutes until smooth.
3. Place the dough in a lightly oiled bowl.
4. Cover and stand in a warm place for 1 hour until it has doubled.

Topping

1. While dough rises put whole potatoes on to cook in lightly salted water.
2. Simmer potatoes for 10 minutes then drain and set on a plate to cool a little (they will not be fully cooked).
3. Chop rosemary and grate the Parmesan.
4. Wash and dry the rocket leaves and wrap them in a clean cloth and store in the refrigerator until needed later on.
5. Prepare a small bowl of olive oil and find a pastry brush.
6. Finely slice the potato and keep aside until ready to cook the pizza.
7. When dough has doubled, gently turn it out onto your work bench.
8. Oil the pizza tray and roll the pizza dough into a thin circle.
9. Place the circle onto the oiled tray and press it right to the edges with your fingers.
10. Pre-heat oven to 220C and place a baking sheet in the oven to heat.
11. Brush the pizza dough with olive oil and cover with the sliced potato.
12. Scatter with sea salt, chopped rosemary, pepper and grated parmesan.
13. Drizzle with a little more olive oil.
14. Bake 10-15 minutes, until cheese is bubbling and the pizza crust is brown at the edges.
15. Remove carefully, and cut into wedges.
16. Top each wedge with a handful of rocket leaves.

Recipe by: Stephanie Alexander

Website: www.kitchengardenfoundation.org.au