Potato and rosemary pizza

Why call for takeaway when you can easily make an oven-hot pizza at home from fresh dough?

Potato and rosemary pizza Credit: Poh's Kitchen

• serves

  2

• prep

  40 minutes

• cook

  1:10 hour

• difficulty

  Mid

Ingredients

Dough

• 4 ½ cups organic plain four
• 1 ¾ tsp salt
• 1 tsp instant yeast
• ¼ cup olive oil
• 1 ¾ cups ice water
• Oil for brushing

Potato and rosemary topping

• ½ cup mozzarella, grated
• ¼ cup parmesan, grated
• 4 kipfler or dutch cream potatoes, peeled, boiled whole and sliced
• 1 sprig rosemary
• Sea salt and pepper
• Sprinkle of nutmeg

The dough is made using the delayed fermentation method.

Instructions

1. Mix all dry ingredients together in bowl with a wooden spoon. Mix oil and water into the flour until all flour is incorporated. Continue mixing until the dough reaches a slightly sticky consistency and sticks a little to the bottom of the bowl, but not to the sides. If dough is sticking to the sides of the bowl, more flour is required. If it is not sticking to the very bottom, a little water (one to two teaspoons) should be added but make sure you add a little at a time. You can mix by hand or machine.
2. Flour the bench surface before turning dough onto it and then shape into a rectangle and slice into six pieces. Roll each piece into a ball, flouring hands to stop sticking, then coat the surface with oil and wrap each ball in food grade plastic wrap. These will keep in the fridge for a maximum of 3 days and about 30 days in the freezer. (I left the dough in the fridge until I was ready for them five hours later.)
3. Stretch dough to circles measuring 2 cm thick and 10 cm in diameter, or stretch to fit the pizza pan. The best way is to stretch to a smaller circle and then toss in the air, but a rolling pin will do the job. If the dough is very elastic and keeps springing back to its original form, let it rest for a further 10 to 20 minutes to allow the gluten to relax.
4. Scatter the cheeses over the pizza and place in the oven at 230°C until the cheese has just melted. Take the pizza out of the oven and add the sliced, par-cooked potato, rosemary leaves, and a little more cheese. Season with salt, pepper and nutmeg and replace in the oven until the dough is cooked.

 

Poh's Kitchen, season 1 to season 3, premieres on Tuesday 20 November at 8.30pm. The series airs Tuesdays at 8.30pm on SBS Food (Channel 33). After they air, episodes will stream at SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.