Potato and Rosemary Pizza (v, df)

I am a girl who loves herself some carbs, and this recipe has that need totally covered.

Pizza - Check.

Potatoes - Check.

Vegan friendly - Check. 

 No further explanation needed. Get some pizza in your lovely faces right now!

Potato and Rosemary Pizza

 

Ingredients

Pizza Base:

250 strong white flour
1/2 tbsp salt
1/2 tsp sugar
1 tsp instant yeast
1 tbsp olive oil
175ml warm water
     

Toppings:
 
1 large potato, thinly sliced
2 tbsp olive oil
1 large sprig rosemary

20g non-dairy cheese of your choice, sliced**

**If using a dairy cheese I would recommend a brie or other semi-soft cheese
  

 

Method

To make the pizza base start by mixing the dry ingredients in a bowl and making a well in the centre. Pour the olive oil into the well and mix with enough warm water that the mixture comes together to form a soft dough. 

Knead on a lightly floured surface for ~10 minutes until smooth and elastic then place in a lightly oiled bowl (this will help stop the dough sticking to the bowl as it expands), cover with clingwrap or a clean cloth and leave in a warm place for an hour or until doubled in size. 

Tip the risen dough onto a floured surface and knead again for a further 2-3 minutes. Roll out to fit a lightly greased pizza tray ready to receive the toppings.    

Heat a pan of water, tip in the potato slices and simmer for 5 minutes until just cooked through. Drain the potatoes and and add to a bowl with the olive oil and rosemary. Mix together well so that the potatoes are completely coated.

 

Scatter the cheese over the pizza base, then arrange the potato mixture on top. Season with salt and pepper, then bake for 20 minutes, until the pizza base is golden and the potatoes are starting to brown.

Cut into that gorgeous mo-fo and enjoy!