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Potato, red onion and rosemary pizza recipe

Potato, red onion and rosemary pizza recipe

6 ratings

Sponsored by Birra Moretti

An easy homemade pizza base topped with bold Med flavours sounds like perfect night-in food to us! Sliced potatoes, red onion, tangy Gruyère and creamy mozzarella provide a great mix of flavours and textures, with chargrilled pepper and aromatic rosemary for a final flourish! See method

  • Serves 4
  • Takes 35 mins plus proving
  • 849 calories / serving
  • Vegetarian

Ingredients

  • 500g plain four, plus extra for dusting
  • 1 tsp fast-action dried yeast
  • 2 tbsp olive oil
  • 350g potatoes
  • 2 red onions, finely sliced
  • 100g Gruyère cheese, cut into 2cm cubes
  • 250g mozzarella, cut into 2cm cubes
  • 1 chargrilled pepper, cut into bitesize pieces
  • 2-3 fresh rosemary sprigs, broken into small pieces

Perfect with:

  • Birra Moretti Premium Lager Beer Can 10x330ml
    A well-balanced lager, perfect with Italian cuisine
  • Birra Moretti Zero Alcohol Free Beer 4 x 330ml
    A non-alcoholic beer with hoppy and citrus notes

Perfect with:

  • Birra Moretti Premium Lager Beer Can 10x330ml
    A well-balanced lager, perfect with Italian cuisine
  • Birra Moretti Zero Alcohol Free Beer 4 x 330ml
    A non-alcoholic beer with hoppy and citrus notes

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    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

    1. Put the flour in a large bowl with 1 tsp salt. In a separate bowl, mix the yeast with 375ml warm water and add it into the flour, stirring continuously, until it comes together to form a ball of dough.
    2. 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.
    3. 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.
    4. Slice the potatoes into a bowl and toss with the onions and remaining oil.
    5. 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.

    See more Italian recipes

    Drinkaware

    Birra Moretti L'Autentica and Birra Moretti Sale Di Mare are brewed in the UK. Birra Moretti Zero is brewed in the Netherlands. Birra Moretti Zero contains ≤ 0.05% ABV.

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