Entertaining Italian

Potato and zucchini pizza

Name: Potato and zucchini pizza recipe
Cuisine: /italian
Ingredients: 6 (about 300g) chat potatoes; 2 cups (300g) self-raising flour; 1 cup (280g) Greek yoghurt; 1/4 cup (60ml) extra virgin olive oil, plus exra to drizzle; 2 garlic cloves, crushed; 2 tsp rosemary leaves, finely chopped; 3/4 cup (150g) Greek feta, crumbled; 1 zucchini, thinly sliced; Chilli flakes, dill leaves & toasted pine nuts, to serve

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by Silvia Colloca

Cook and author

Sep 05, 2020

“A lot of people think putting carbs on carbs is a mad idea, but potato on pizza is such a classic Italian dish," says Silvia Colloca.

6 (about 300g) chat potatoes
2 cups (300g) self-raising flour
1 cup (280g) Greek yoghurt
1/4 cup (60ml) extra virgin olive oil, plus exra to drizzle
2 garlic cloves, crushed
2 tsp rosemary leaves, finely chopped
3/4 cup (150g) Greek feta, crumbled
1 zucchini, thinly sliced
Chilli flakes, dill leaves & toasted pine nuts, to serve

Method

1.

Place potatoes in a small saucepan and cover with salted water. Bring to the boil over a high heat, reduce to a simmer and cook for 15 minutes until just tender. Set aside to cool, then thinly slice.
2.

Preheat oven to 240°C. Line 2 large baking trays with baking paper.
3.

To make the pizza bases, combine flour, yoghurt and 1 tsp of salt flakes in a large bowl and mix until combined. Turn onto a floured bench and knead until smooth. Divide into 6 equal pieces, then roll out each piece to rough 15cm x 20cm ovals and transfer to prepared trays.
4.

Combine oil, garlic and rosemary in a small bowl, and drizzle the mixture over each pizza base. Scatter over two-thirds of the feta and layer over potato and zucchini. Scatter over chilli flakes and remaining feta, then drizzle over a little extra oil. Bake for 10-12 minutes until the bases are crisp and golden.
5.

Scatter over dill and toasted pine nuts to serve.