rocco’s rosemary potato pizza recipe

otherwise known as: the best pizza i ever ate

the dough recipe is a slight variation from cristina’s (from vetriceto) recipe.

you’ll need:

– 1 cup of luke warm water

– 1/2 block of bread yeast (i don’t know if these blocks are available in canada…)… or about 12.5g of bread yeast

– pinch of sugar

– about 2 cups, maybe 2.5 cups of white flour.  basically, enough flour that it stops sticking to your fingers when you knead it.

– 3 or 4 medium-sized potatoes

– some extra virgin olive oil

– 2 or 3 cloves of garlic, crushed with knife

– a few sprigs of rosemary, chopped

– some sicilian sea salt.  the “sicilian” part is optional.

step one:  desolve the yeast in the water in a ceramic bowl.  add a pinch of sugar.  gradually add the flour.  mix with a wooden spoon until you can knead with your fingers.  leave the dough in the bowl with a tea towel covering it for 30 minutes to 2 hours for the dough to rise.

step two: preheat oven to 220 C.

step three: cut the potatoes into thin slices.  put in a plate and mix with olive oil, rosemary and garlic

step four: when the dough is ready, spread onto a pizza tray.  spread the potatoes onto the dough.  drizzle some more olive oil.  sprinkle some sea salt on top.  pop into the oven for twenty minutes or until it’s ready.

the result: the most delicious pizza i ate in italy, possibly in my life, made by an australian.  figures.


2 thoughts on “rocco’s rosemary potato pizza recipe

  1. hum….! pas de tomates et pas de fromage? est-ce vraiment une pizza ou une pate aux hidrates de carbone? Oh la la! je ne veux pas penser aux calories par bouchees que ca contient. Heureusement que vous travailliez dur toute la journee avant!
    et moi qui mange de la salade, encore de la salade, et toujours de la salade!
    Un gros bec. J’ai hate de te faire une vraie collade. Je m’ennuie de toi.

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