Potato and Truffle & Artichoke Pesto Pizza
Prep: 30 minutes
Cook: 5 minutes
Cook: 5 minutes
Medium
Serves 2 people
Try to get the potatoes as thin as possible for this pizza so they can crisp up. Keep the dish easy by using pre-made dough or go all out and home-make it. Prep the ingredients in advance and throw together when you’re ready to serve, perfect for your next pizza party!
Ingredients
Method
- Step 0: If cooking the pizza in a home oven, heat your oven to its highest setting.
- Step 1: Put a medium pan of seasoned water on a high heat and bring to the boil. Peel the potatoes then slice as thinly as possible (a mandolin is very useful for this, just watch your fingers). Add the potatoes, stir to separate the pieces and blanch for 3-5 minutes, or until beginning to soften but not fall apart. Drain into a colander, rinse with cold water then allow to dry. Place in a bowl, add the rosemary, olive oil and freshly ground black pepper, then mix to coat well.
- Step 2: Flour your work surface, then roll out the pizza bases by stretching with your hands or using a rolling pin, until they are the size of a dinner plate. Place on a baking tray then rip the mozzarella into small pieces and spread over the bases. Spread the potatoes over the top, then dot with truffle and artichoke pesto. Place in the oven for 4-5 minutes or until the dough has puffed up around the edges and begun to crisp and the potatoes have taken on some colour.
- Step 3: Remove from the oven and drizzle with a little more extra virgin olive oil, then serve.
