Potato and Gorgonzola Pizza Topped with Fresh Herbs
Serving: Makes 2 pizzas
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Directions
- Preheat the oven to 200°C.
- Mix all of the dough ingredients.
- On a lightly floured work surface, knead the dough for a few minutes.
- Divide the dough into two balls and leave covered in a warm place until doubled in size.
- Roll each ball out on a sheet of baking paper to about 3mm in thickness.
- Mix the garlic and oil and brush over the bases.
- Scatter the potato and then the herbs.
- Gently lift the baking paper onto a baking tray and bake until the pizza is cooked for about 10 minutes.
- Top with the cheeses, extra herbs and serve while still hot.
Ingredients
Pizza dough:
- 240 g (2 cups) cake flour
- 10 g instant yeast
- salt, to taste
- 5 ml (1 tsp) olive oil
- 200 ml lukewarm water
Topping:
- 2 garlic clove, finely chopped
- 45 ml (3 tbsp) olive oil
- 4 large potatoes, thinly sliced
- 15 ml (1 tbsp) fresh basil leaves, snipped, plus extra for serving
- 15 ml (1 tbsp) fresh rosemary, snipped, plus extra for serving
- 80 g gorgonzola, crumbled, plus extra for serving
- 60 ml (¼ cup) Parmesan, freshly grated