I love potato pizza and there are so many different ways to make it. I really like this style where the potatoes are already cooked out and have heaps of flavour.
Potato & Garlic Cream Pizza
Prep time:
Cook time:
Serves: 1 Pizza
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Serves: 1 Pizza
Ingredients
Pizza
- 1 250 g Dough ball, (refer to dough recipe)
- 2 Parboiled dutch cream potatoes
- 1 TBSP Ghee
- Pinch fresh rosemary
- Flakey salt
- 1 TBSP Butter
- Pinch fresh oregano
- Pinch fresh thyme
- Pecorino
- Squeeze lemon
Garlic Cream
- 1 TBSP heaped Sour Cream
- 4 Confit garlic cloves, (see garlic oil recipe)
Method
Garlic Cream
- 1)
Heaped tablespoon of sour cream with 4 confit garlic cloves and give it a mix until the garlic breaks up.
Pizza
- 1)
Boil the potatoes whole until soft the strain then and set ti one side to steam and dry.
- 2)
Pop some ghee in a pan, add the potatoes and slightly squash them with a spatula or potato masher to make them flat. add some rosemary and salt. Cook them until they are crispy for couple of mins then flip them over
- 3)
Add a tablespoon of butter with the oregano and thyme and dress the potatoes in the pan with that flavoured butter then set to the side.
- 4)
Stretch out a 250g ball onto a floured paddle, smear on the garlic cream to the base, top with little chunks of potato then cook at 450C.
- 5)
Garnish with fresh oregano, squeeze of lemon and micro-planed pecorino.
