A white (bianco) pizza base topped with three cheeses, sausage chunks and potato slices.
2 pizza bases
¼ cup Bertolli Organic Robusto Olive Oil, plus extra to fry and drizzle
4 cloves garlic, crushed
2 cups grated mozzarella
3 tbsp grated parmesan
⅓ cup ricotta
1 medium potato, very thinly shaved (we used a mandolin)
3 Italian-style pork sausages
1 sprig rosemary, leaves picked, very finely chopped
sea salt and freshly cracked black pepper
Preheat oven to 220C (200C fan-forced).
Combine olive oil and garlic and brush generously over the pizza bases.
In a bowl combine one and a half cups of mozzarella with the parmesan and the ricotta. Season generously then mix well. Divide the mixture between the two bases. Top with shaved potato.
Squeeze the meat from the sausage casings, breaking it up into small pieces. Heat one tablespoon of olive oil in a large frypan and fry the sausage meat over a medium heat for two to three minutes until browned. Arrange on the pizzas.
Sprinkle remaining half cup of mozzarella over the pizzas and season with rosemary and salt and pepper.
Bake the pizzas in the oven for 10 to 12 minutes or until cheese is golden and bubbly. Serve hot.