Gourmet Potato, Sage,
Rosemary Pizza

Elevate your pizza night with this sophisticated potato-topped pie, featuring a creamy cheese base, crispy thin crust, and aromatic fresh herbs.

Ingredients

• 500 g all-purpose flour
• 300 ml warm water
• 2 tbsp olive oil
• 7 g dry yeast
• 1 tsp salt
• 2 large waxy potatoes
• 150 g creamy cheese base
• 1 bunch fresh sage
• 1 sprig fresh rosemary

Instructions

1. 1Combine dry ingredients

   

   Add the flour and other dry ingredients into the stand mixer bowl to begin preparing the pizza dough. Ensure all measurements are accurate for the best consistency.

   Tip: Sifting the flour before adding it to the bowl can help achieve a smoother, more uniform dough.
2. 2Incorporate oil into dough

   

   While the stand mixer works to knead the dough, slowly pour in the oil. This will help create a supple, elastic texture perfect for a thin crust.

   Tip: Adding the oil gradually allows it to incorporate more evenly into the dough mixture.
3. 3Transfer the dough

   

   Once the dough has reached the desired consistency in the mixer, carefully remove it and place it onto a clean wooden surface to begin shaping.

   Tip: Lightly oil your hands or the wooden board to prevent the dough from sticking during the transfer.
4. 4Stretch and flatten the dough

   

   Using your hands, gently stretch and flatten the dough on the wooden surface. Work from the center outward to create an even, thin base for your pizza.

   Tip: Be gentle when stretching to avoid tearing the gluten strands, which helps maintain the crusts structure.
5. 5Slice the potatoes

   

   Using a mandoline slicer, carefully slice the potatoes into very thin, uniform rounds. Collect the slices in a bowl to ensure they are ready for layering onto your pizza dough.

   Tip: Use a mandoline guard to protect your fingers while slicing; the thinner and more even the slices, the better they will cook on the pizza.
6. 6Chop fresh herbs

   

   Finely chop the fresh sage and rosemary on a cutting board. These aromatics will provide a wonderful flavor profile to your potato pizza.

   Tip: Using a sharp chefs knife ensures a clean chop that releases the essential oils of the herbs.
7. 7Prepare the dough

   

   Take your prepared, flattened pizza dough and place it carefully onto a baking sheet lined with parchment paper, ensuring it lies flat and covers the tray evenly.

   Tip: Make sure the dough is at room temperature so it is easy to handle and wont shrink back.
8. 8Spread the cheese base

   

   Take a generous spoonful of the creamy cheese mixture and dollop it onto the center of the dough. Using the back of the spoon, spread the cheese evenly across the surface, leaving a small border for the crust.

   Tip: Use a gentle touch when spreading to avoid tearing the dough.
9. 9Arrange potatoes and season

   

   Take the thinly sliced potatoes and layer them overlapping on top of the creamy cheese base. Once covered, sprinkle fresh herbs like sage and rosemary over the potatoes and drizzle with a little olive oil.

   Tip: Slice the potatoes as thinly as possible so they cook quickly and become tender in the oven.

Storage & Reheating

Burn It Off

Frequently Asked Questions