Family friendly Main Italian

Potato and Gorgonzola pizza

Name: Potato and Gorgonzola pizza
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 5
Cuisine: /italian
Ingredients: 2 large desiree potatoes, very thinly sliced (a mandoline is ideal); 2 garlic cloves, finely chopped; 1/3 cup (80ml) olive oil; 1/2 cup chopped basil leaves; 1 tbs finely chopped rosemary; 150g Gorgonzola dolce (or other soft blue cheese); 1 cup (80g) finely grated parmesan; 1 bunch rocket, ends trimmed; 500g “00” flour, plus extra to dust; 7g sachet dried instant yeast; 1 tsp caster sugar; 1 tbs olive oil, plus extra to brush

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30m

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by Ben O'Donoghue

Chef, author and TV presenter

Oct 03, 2015

There isn't a pizza that couldn't be made better with Gorgonzola. Baked until the edges go crisp and golden.

2 large desiree potatoes, very thinly sliced (a mandoline is ideal)
2 garlic cloves, finely chopped
1/3 cup (80ml) olive oil
1/2 cup chopped basil leaves
1 tbs finely chopped rosemary
150g Gorgonzola dolce (or other soft blue cheese)
1 cup (80g) finely grated parmesan
1 bunch rocket, ends trimmed

Dough

500g “00” flour, plus extra to dust
7g sachet dried instant yeast
1 tsp caster sugar
1 tbs olive oil, plus extra to brush

Method

1.

For the dough, place flour and a pinch of salt in the bowl of an electric mixer with a dough hook attachment. Dissolve yeast and sugar in 3 tablespoons warm water, stirring to make a smooth paste, and add to the flour along with the 1 tbs oil.
2.

Mix on low speed for 8-10 minutes, gradually adding more tepid water (about 200ml), until dough is soft but not sticky. Turn out on a lightly floured surface and knead for for 5-7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl and brush with a little extra oil. Cover with a damp tea towel and set aside in a warm place to prove (rise) for 45 minutes or until doubled in size.
3.

Preheat a pizza stone or tray on a barbecue at 250°C or oven at 230°C. Divide dough into 5 balls and roll each out on a sheet of lightly floured baking paper to about 2-3mm thick (they don’t have to be perfectly round). Stack bases on their paper, cover with a damp tea towel and refrigerate until ready to cook – this will stop them from rising further.
4.

Rinse potatoes in a colander and pat dry with a clean tea towel. Stir garlic with 3 tbs of the oil, then brush over bases. Scatter with potato, herbs and cheeses. One at a time, transfer pizzas (on paper) to the pizza stone or tray, cover with hood and cook on the barbecue for 3-5 minutes (or in the oven for 5-8 minutes), until base is golden and cheese melts. Toss rocket with remaining oil, season, then use to top pizzas. Serve immediately.