Potato and zucchini pizza

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

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


500g plain flour


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


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.