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Potato, red onion and rosemary pizza recipe

5 ratings

Who needs takeaway? This delightful yet simple pizza is a novel, not to mention tasty, new way to enjoy February's freshest crop of potatoes. See method

Serves 4
20 mins to prepare, 2 hours to rise, and 15 mins to cook
849 calories / serving
Vegetarian

Ingredients

500g (1lb) plain flour, plus extra for dusting
1 tsp fast-action dried yeast
375ml (13fl oz) warm water
2 tbsp olive oil
350g (12oz) potatoes
2 red onions, finely sliced
100g (3 1/2oz) Gruyère cheese, cut into 2cm (3/4in) cubes
250g (8oz) mozzarella, cut into 2cm (3/4in) cubes
1 chargrilled pepper, cut into bitesize pieces
2-3 fresh rosemary sprigs, broken into small pieces

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
3570kj
849kcal 42%
Fat
29g 41%
Saturates
15g 76%
Sugars
5g 6%
Salt
1.4g 23%

of the reference intake
Carbohydrate 121.7g Protein 34.1g Fibre 7.8g

Method

Put the flour in a large bowl with 1 tsp salt. In a separate bowl, mix the yeast with the water and add it into the flour, stirring continuously, until it comes together to form a ball of dough.
Tip out the dough onto a floured surface and knead for 10 minutes, or until smooth. Put the dough in a clean bowl and rub with 1 tsp of the oil. Cover with clingfilm and leave to rise for 2 hours, or until doubled in size.
Preheat the oven to high. Meanwhile, put the potatoes in a pan of salted water and bring to the boil. Cook for 10 minutes, or until tender; drain.
Slice the potatoes into a bowl and toss with the onions and remaining oil.
Roll out the dough thinly to fit a large baking tray. Dust the tray with flour and top with the dough. Scatter over the cheeses, followed by the veg and rosemary; season. Bake for 15 minutes, or until golden.

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