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- 1x400g tub bocconcini
- 300g smoked cheese, grated
- 3 potatoes, very finely sliced
- 100g speck, finely sliced
- 4 sprigs rosemary, chopped
- ½ bunch thyme
- 100g unsalted butter, clarified
- 1 small garlic clove
- Olive oil
- ½ bunch spinach
- ¼ bunch parsley
- Salt & pepper
- 2 onions, sliced
- 10g dry yeast
- 750g 00 flour
- 10g salt
- 500-600ml warm water
For the Dough
Combine together all ingredients & knead until a nice smooth ball. Cover in bowl and allow to double in size. Divide into 8 portions and roll out into thin rounds.
Blanch the spinach & parsley quickly in boiling water, drain & squeeze out excess water. Puree in a Vitamix/food processor with salt to taste & add enough clarified butter to puree the mix. Set aside. Sauté the onion until caramelised and set aside. Toss the potato slices with a little olive oil, salt, pepper & a little fresh thyme & cover & place in the microwave & cook for about 2-3 mins to soften slightly. Chop the rosemary & thyme add the clove of crushed garlic & mix with enough olive oil to make a drizzling oil. Season with salt & set aside. On each pizza base spread a layer of the spinach sauce. Sprinkle over smoked cheese. Layer the sliced potato & then dot over broken bocconcini balls. Place a few thin pieces of speck over the top & cook in the pizza oven until golden & the base is cooked. Drizzle herb oil & sprinkle with caramelised onion. Sprinkle chilli flakes if you like it spicy, or a little squeeze of lemon if desired. Serve hot.