Potato and zucchini pizza

all details

Potato and zucchini add moisture and colour to this crispy pizza.

Potato and zucchini pizza.
Potato and zucchini pizza. Photo: Jennifer Soo

Ingredients

  • 500g plain flour
  • Salt
  • 1 tsp dried yeast
  • 1 tsp white sugar
  • 1/2 cup warm water
  • 1 tbsp olive oil
  • 1kg kipfler potatoes, washed
  • 4 zucchini, thinly sliced
  • 1/2 cup rosemary leaves
  • Sea salt
  • Olive oil

Method

Place flour and a pinch of salt in a large bowl.

In a separate bowl, mix together yeast, sugar and 1/2 cup of warm water and leave in a warm spot to activate.

Add yeast mix and olive oil to flour and mix together to form a ball. Place on a lightly floured bench and knead to a smooth dough. Place in a lightly oiled bowl, cover with a tea towel and place in a warm spot to double in size.

Boil kipflers in water until tender, drain and slice thinly once cool.

Pre-heat a pizza oven or regular oven to 200C.

Knead dough into a smooth ball and divide into four. Roll out on a lightly floured bench to 1/2 cm thickness. Cover with alternate slices of potato and zucchini. Sprinkle with salt and rosemary.

Drizzle with olive oil and bake until base is golden.

Sprinkle with a little rosemary and serve immediately.

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  • Main Ingredients - Potato, Zucchini
  • Cuisine - Italian
  • Course - Lunch, Dinner, Finger-food

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