Rosemary Potato
Pork Roll Pizza
A rustic, elevated pizza featuring a savory white sauce base, tender roasted potato slices, crisp pork, and a fragrant finish of fresh basil.
This unique pizza style moves away from traditional tomato bases, instead highlighting the harmonious pairing of earthy potatoes and savory cured pork. The folded, roll-like shape creates a beautiful contrast between the crispy, blistered edges of the dough and the creamy, decadent interior. It is a sophisticated yet comforting dish perfect for an adventurous weekend bake.
Ingredients
- 1 ball pizza dough
- 100 ml white pizza sauce
- 1 large potato, thinly sliced
- 150 g pork belly, thinly sliced
- 150 g mozzarella cheese, sliced or shredded
- 1 sprig fresh rosemary
- 5-6 leaves fresh basil, for garnish
- to taste olive oil
Instructions
- 1Stretch the dough
Place the ball of pizza dough on a floured work surface. Using your hands, gently stretch and pull the dough from the center outwards to form a flat, circular base for your pizza.
Tip: Work the dough gently to maintain air bubbles in the crust, which ensures a light and airy texture after baking. - 2Apply the white sauce
Spoon the white sauce onto the center of the prepared dough base. Using the back of the spoon, spread the sauce in a circular motion, ensuring an even layer while leaving the edges clear for the crust.
Tip: Keep the sauce layer relatively thin to prevent the dough from becoming soggy during the baking process. - 3Add sliced potatoes
Evenly distribute the thinly sliced potatoes over the sauce-covered dough base. Arrange them in a single layer to ensure they cook through thoroughly.
Tip: Slice your potatoes very thin using a mandoline if possible for quick and uniform cooking. - 4Layer with pork
Place the slices of pork evenly over the potato-topped pizza base, covering the surface to distribute the flavor.
Tip: Ensure the pork slices are thin so they render their fat and crisp up nicely in the oven. - 5Add cheese topping
Scatter the strips of cheese over the layered pork and potatoes, ensuring an even distribution for a perfectly melted finish.
Tip: Using a high-quality, good-melting cheese like mozzarella will give you that signature pizza stretch. - 6Fold the dough
Carefully fold the outer edges of the pizza dough inward over the toppings, securing them to create a folded, roll-like shape. Transfer to a pizza peel once shaped.
Tip: Press the edges firmly to seal the dough and keep the toppings inside during the bake. - 7Bake the pizza
Carefully slide the prepared pizza from the metal peel onto the hot stone floor of the pizza oven. Bake until the crust is golden brown and the toppings are bubbling and perfectly cooked through.
Tip: Ensure the oven is preheated to a very high temperature for that authentic charred crust. - 8Garnish with fresh basil
Once the pizza is baked to a golden brown, remove it from the oven and finish by sprinkling fresh green basil leaves over the top. This adds a vibrant pop of color and a fresh, aromatic finish to the dish.
Tip: Add the basil after baking so it stays fresh and vibrant rather than wilting under the heat.
