Potato, Rosemary and Taleggio Pizza recipe

As promised here is the recipe for a potato, rosemary and taleggio pizza. We had it for a quick dinner on Sunday night and it went down really well! I was stoked that they showed potato pizza on Masterchef Friday night after we'd already bought our grocery ingredients. I didn't know about dusting the pizza pan with semolina and flour till after that episode! I prefer to use taleggio cheese rather as the strong flavour and soft texture are a perfect foil for the blandness of potatoes. This pizza has a very mild taste. Even Wolf ate an entire piece with no complaining. This is a very cheap and easy recipe and considerably quick as we use the yoghurt pizza dough (recipe posted March 4 under 'Best Ever Pizza Dough'). 

This recipe makes four medium sized pizzas. Good for three people with normal appetites or 1 normal adult, one greedy adult and a child. 

Ingredients

Yoghurt Pizza Dough

300g plain flour

3 teaspoons baking powder

250g plain yoghurt

Pinch of salt

Topping

4 medium potatoes

a few sprigs of rosemary

200g taleggio cheese

clove of garlic

olive oil

sea salt

semolina

Method

1. Prepare pizza dough as directed in 'Best Ever Pizza Dough' post. Preheat oven to 220 degrees celicius or 200 degrees celcius fan forced.

2. Cover and allow dough to prove for just 1/2 an hour in a warm place

3. Peel clove of garlic and crush. Place in shallow bowl with a sprig of rosemary. Cover with olive oil and allow flavours to infuse

3. Thinly slice potatoes with a sharp knife, to roughly 1-2mm in thickness. Don't panic if they're not perfectly even, this will give it textural interest. Otherwise you could use a mandolin. 

4. Prepare a pizza pan or any flat baking tray with a dusting of equal parts semolina and flour

5. Divide dough into four pieces and roll each piece into a thin round, about 3mm thick. It doesn't have to be perfectly even in thickness, nor does the shape need to be circular. The more rustic the better!

Place a dough round on a the prepared pizza pan.

6. Brush dough with garlic and rosemary infused olive oil, leaving a couple of centimetres on the edge bare. 

7. Scatter dough with rosemary leaves and small pieces of taleggio cheese.

8. Arrange potato slices on top. A little overlapping is fine, but not too much or the potato won't cook properly. 

9. Brush potato with more infused olive oil, scatter a few more rosemary leaves on top. Scatter over a bit of sea salt.

10. Cook in oven for about 5-10 minutes. That's quite a varied time I know, but it depends quite a lot on your oven. Watch for the edges darkening and the potatoes in the centre getting some colour. After the first pizza you'll know how long to cook them for. Check underneath to make sure the dough is cooked in the centre (It'll still be pale but it shouldn't feel doughy). 

I hope I put this down accurately as I made this while Wolf was crawling around crying cos he was so hungry. I'd gotten home from work a bit late and he'd already been up from his last nap for a while. 

I'm really happy with this yoghurt dough recipe, as it takes a lot of the hard work and proving time out of  making a pizza. This pizza should have a nicely crisp edge and slightly chewy centre.