Matt Sinclair's Potato Rosemary Garlic Pizza

Matt Sinclair's Potato Rosemary Garlic Pizza

Prep
40
Cooking time
30
Serves
4

Method

  1. In a small bowl, combine the yeast and water. Set aside for 10 minutes in a warm place.
  2. Meanwhile, place the flour, sugar, Extra Virgin Olive Oil and salt in a large mixing bowl and make a well in the centre. Pour the activated yeast into the well and gradually mix it in with the flour until it comes together into a dough ball. Cover the bowl with cling film and set aside in a warm place for approximately 30 minutes or until the dough has doubled in size.
  3. Preheat oven to 180C.
  4. Turn out the pizza dough onto a floured surface and knead for 2-3 minutes or until smooth. Flour the dough and roll out to 1.5cm thick. Transfer to a floured baking tray, drizzle with a small amount of olive oil and sprinkle over the garlic.
  5. In a bowl, add the potatoes, onion, rosemary and the remaining Extra Virgin Olive Oil and season with salt and pepper. Evenly scatter over the pizza and drizzle any excess oil over the top. Sprinkle with the parmesan cheese and place in the oven to bake in the oven for 25-30 minutes or until golden and crisp. Drizzle with a little Extra Virgin Olive Oil and serve.

Ingredients Chevron Icon

3 Tbsp Cobram Estate Classic Extra Virgin Olive Oil

2 cloves garlic, thinly sliced

200gm new potatoes, very thinly sliced

1 red onion, thinly sliced

2 Tbsp rosemary leaves, roughly chopped

Salt and Pepper

¼ cup shredded parmesan

PIZZA DOUGH

1 sachet (7g) dried yeast

185ml lukewarm water

1 ¾ cups of double zero (OO) flour, plus extra for dusting

Pinch of salt

2 tbsp of sugar

2 tbsp of Cobram Estate Classic Extra Virgin Olive Oil