Potato Pizza
Having spent the last decade working in some of London’s top restaurants, Tom is now on a mission to bring simple but outrageously tasty, high-quality cooking into people’s homes.
Ingredients
Pizza dough ball of your choice
Rosemary
Salt
Potato
Fontina
Parmesan
Instructions
Prevent your screen from going dark as you follow along.
This carb-on-carb masterpiece is another epic creation from Thomas Straker (plus a little help from Tom Gozney).
With thinly sliced potatoes, rosemary salt and oozing pecorino, it’s the ultimate people pleasing pizza fit for a winter feast.
Step 1:
Slice up a potato into thin slices and blanch them in a pan of hot salty water for around 3 minutes.
Step 2:
Remove from the pan and into cold water.
Step 3:
Chop up the sprigs of rosemary and mix with salt.
Step 4:
Open up your pizza dough base. We recommend trying our Simple Pizza Dough recipe here.
Step 5:
Add the sliced potato and fontina to the base.
Step 6:
Drizzle with olive oil.
Step 7:
Bake in your Gozney outdoor oven at 400°C/752°F, turning regularly to ensure an even cook on all sides.
Step 8:
Once cooked, top with rosemary salt and parmesan to finish.
