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Potato Pizza


For the Dough:
For Pesto:
  • In a hot mixing bowl, then add hot water (about 100F), sugar and yeast. Wait about 7 minutes until you see bubbles forming at the mix. Pour salt, rosemary and olive oil. Mix until blended. Attach a dough hook into a standing mixer. Insert the bread. Mix on low for approximately 1 minute. Increase to medium speed until the dough comes together in a chunk.
  • Put it in a skillet. Cover with plastic wrap or a cloth bonnet and set in a draft-less location to grow for about one hour or so until the dough has doubled in size. After the dough has doubled, punch it down along with your fists. Flour a work surface and knead for approximately 5 minutes.
  • Cut the dough into 4 parts.
  • Work each dough ball to a stretched circle.
  • On bit of parchment paper, then prepare each pizza crust by simply pressing down the dough to make a collar.
  • For Your Pesto:

    Put basil, parmesan, salt, pine nuts and garlic to the blender.
  • Pour olive oil since the blender starts to combine the first ingredients.
  • For the Topping:

    Slice the infant potatoes thinly. Separate the colours and level boil for a few of minutes to tender.
  • Spread pesto on the dough and top with shredded mozzarella
  • Organize your potatoes in your pizza. Lightly brush olive oil after potatoes are organized and then sprinkle with sea salt.
  • Bake at 450 degrees for 15-20 minutes or till crust is golden and potatoes are tender and nice.