Wednesday, November 16, 2011

Potato & Rosemary Pizza

Pizza is a relatively regular staple in our house, regular enough that there are usually some yeast-free bases (for me) lying around somewhere - cupboard, freezer, dog house... O:) We got home last night with nary half an hour to spare before we had to dash off to our first antenatal class (!), and I NEEDED to eat. Lacking anything quicker (toasted sandwiches? No, out of yeast-free bread), pizza it was.

However, I wanted to try out something different for a change. Usually, pizza in our house is also very boring: tomato sauce, pineapple, mushroom, some chunks of cream cheese or feta, some baby spinach if we have any (we didn't), and topped with cheese and oregano/basil. After seeing it goodness-knows-where on the web ages ago, I have made potato pizza once before. This time, though, I did something different. I can't actually recall what I did last time, but this time it was really, really good. Evidence: by the time I went to take a photo of it for the blog, this was all that was left:

Ingredients (for one small pizza)
Olive oil
1 small pizza base - I used a thin & crispy-style, because of the whole yeast-free thing
Cream cheese - 2 or 3 tablespoons
Rosemary - 1/2 - 1 tablespoon fresh
3 baby red-skinned potatoes
Sea salt

Mix the garlic in with the oil. Leave to stand for as long as possible (optional: like, overnight, or a week, or just go ahead and buy garlic-infused oil). Spread the cream cheese over the base as you normally would tomato sauce*. Drizzle with oil. Sprinkle with rosemary. Finely slice the potatoes and layer over the base*, overlapping a little to completely cover it. Season to taste with sea salt. Bake at 190C for 20 minutes until potatoes start to turn golden around the edges. Enjoy!

* You want to go as close as possible to the edge on this pizza, otherwise the crust gets too crusty in the time it takes to cook the potato.

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