Rosemary, Garlic and Potato Pizza with Red Gum Smoked Salt, Pepperoni and Parmesan
I'm including my good friend Inga's pizza dough in the recipe for this pizza, which you can find in the main recipe index here.
Try this recipe; it's excellent, and you can freeze what you don't use. If you don't have time to make dough from scratch, there are a plethora of significant ready-made doughs in most decent supermarkets now.
I like to cook the potato first separately and then add it to the pizza base before cooking; it yields a much better and tastier result.
I also adore the salt in this recipe—Olsson's Red Gum Smoked Salt. Not only does it taste great and work wonderfully with the potatoes, but the smell—OMG, I literally open the tub cover and just smell the stuff. It brings me right back to sitting outside a campfire in the Aussie countryside or that incredible smell you get in winter here in the country of wood-burning fires. It's smokey and earthy and just frankly a divine aroma.
serves 2
links to specific products i used in this recipe are linked below and in bold
_
YOU WILL NEED
inga’s pizza dough - see recipe here
200g tinned tomatoes
2 garlic cloves, peeled and minced
Pinch of caster sugar
Olsson's Red Gum Smoked Salt
Freshly Ground black pepper
1 large white-washed potato
4 tbsp extra virgin Olive oil
Leaves from 3 sprigs of fresh rosemary, finely chopped
1 tbsp finely chopped parsley
Red chilli flakes
1 small red onion, very finely sliced
250g pepperoni
One extra rosemary sprig for garnishing before baking
Freshly grated Parmesan
Preheat oven to 200˚C.
Cut potatoes on a mandolin as thin as possible, place in a bowl of cold water and allow to soak for 30 minutes - to 1 hour. Rinse.
Place paper towel on your counter-top. Add sliced potatoes in one layer and pat dry thoroughly with more paper towel. Transfer to a large non-stick baking tray, taking care not to overlap the slices.
In a bowl, combine olive oil, chopped rosemary, parsley, a good pinch of dried chilli flakes, a good pinch of smoked sea salt and a seasoning of black pepper.
Using a spoon or pastry brush, distribute the seasoned oil evenly over the potato slices. Bake in the preheated oven for 12-15 minutes or until they brown and soften.
While the potatoes are baking, make the pizza sauce. Combine tomatoes, minced garlic, smoked sea salt, and a generous amount of freshly ground black pepper in a bowl. Set aside.
Remove potatoes from oven and set aside. Turn the oven temperature up to as high as it will go.
Roll out your pizza dough on a floured surface. Transfer it to a pizza tray or stone. Spray with olive oil.
Bake bare in the oven for 6-8 minutes, then remove and top with tomato sauce, scatter over onions, and layer on cooked herby potatoes. Next, add your sliced pepperoni, a scattering of grated Parmesan, and a few extra rosemary leaves from the extra sprig. Drizzle with olive oil and bake in the oven for another 12-15 minutes or until the edges are browned and the base is cooked on the underside.
Serve with extra grated Parmesan, smoked salt, a drizzle of olive oil, and chilli oil (the latter is optional).