Potato and zucchini pizza

Name: Potato and zucchini pizza
Cook time: 30 min
Yield: 4 medium pizzas
Cuisine: Italian
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

Jeremy and Jane Strode

January 22, 2019

Time:< 30 minsMakes:4 medium pizzas

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

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.
Preheat a pizza oven or regular oven to 200C (180C fan-forced).
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.