Potato Ricotta And Rosemary White Pizza Recipes

HOMEMADE POTATO PIZZA - TWO WAYS

Steps:

• Make Pizza Dough as per instructions. Once dough has risen, pre-heat oven to 400F / 200C. Drizzle 2-3 cookie sheets or pizza pans with a tablespoon of olive oil, divide dough into 2-3 or balls and place on cookie sheet to rest for at least 20 minutes.

POTATO, RICOTTA AND ROSEMARY WHITE PIZZA

Steps:

• Feed your starter a good 8 hours before you make the dough so that it is lively.
• Next measure the water and starter into a bowl and mix together.
• Add in the flour and stir until combined.
• Cover and leave at room temperature for 8 hours then place in the fridge for 12-24 hours.
• Take the starter mix from yesterday out of the fridge.
• Place the flour and salt into a large bowl and mix well.
• Make a well in the centre and pour in the water and the starter mixture.
• Carefully bring the mixture together to make a dough.
• Take the dough out of the bowl and place into onto a work surface (no need for any flour), with the heel of your hand stretch the dough for 8-10 minutes until elastic.
• Place onto a floured surface and leave to rest for an hour or until it has doubled in size.
• Whisk together the creme fraiche, parmesan, lemon, garlic, pepper and oregano.
• Place the sliced onion into a hot pan with a drizzle of olive oil and a large pinch of salt.
• Cook on low for 20-25 minutes or until the onions have become translucent, sticky and a little brown.
• Pre-heat your oven as high as it goes (roughly 300C).
• Roll out the pizza as thin as it will go, using oil on your work surface and rolling pin to stop it sticking.
• Place the rolled out dough onto a pizza stone or baking sheet which has been dusted with polenta.
• Spread the creme fraiche sauce over the base leaving about a centimetre of crust around the edge.
• Carefully place over the thinly sliced potatoes, caramelised onions and the ricotta.
• Place into the centre of your oven and cook for 8 minutes or until the potato has cooked, the creamy sauce is bubbling and the base is crisp.
• Finish with fresh rosemary, a little more black pepper and an extra helping of parmesan.

POTATO AND ROSEMARY PIZZA

Steps:

• Combine the water, sugar and yeast in a small jug; stand in a warm place for about 10 minutes or until the mixture becomes frothy.
• Sift the flour and salt into a large bowl, add the yeaast mixture; mix to form a soft dough; knead the dough on a floured surface for about 10 minutes or until it is smooth and elastic; place the dough in a lightly greased large bowl; cover; stand in a warm place for about an hour or until it has doubled in size.
• Preheat the oven to 220°C/200°C fan-forced/400°F/6 gas mark and grease two oven trays.large enough to accommodate two18cm x 30cm (7 inch x 12 inch) pizzas.
• Divide the dough in half; roll each portion into a two18cm x 30cm (7 inch x 12 inch) rectangle; place the rectangle of dough onto the two oven trays; brush the pizza bases with half of the olive oil.
• Combine the potatoes, garlic, rosemary thyme (and/or whatever other herbs you are adding), sea salt, black pepper (and bacon if using) and the remaining oil in a medium-sized bowl; layer the potato mixture over the pizza bases.
• Bake the pizzas for about 30 minutes or until the potatoes and the edges of the pizza bases have browned.