Potato, red onion and rosemary pizza recipe

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

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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  • 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
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  • Energy 3572kj 849kcal 42%
  • Fat 28.9g 41%
  • Saturates 15.1g 76%
  • Sugars 5.1g 6%
  • Salt 1.4g 23%

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

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