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Potato & Cheese Pizza


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Ingredients                 

(makes 8 pizzas)
  • 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
          For the Dough
  • 10g dry yeast
  • 750g 00 flour
  • 10g salt
  • 500-600ml warm water

Method
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.          


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EMAIL: website@wheelandbarrow.com.au
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