This simple pizza works to showcase the humble potato, combined with creamy buffalo mozzarella and salty Parmesan. This recipe is great as a starter dish, or for a simple Sunday night meal.






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  • 2 tbsp extra-virgin olive oil
  • 40 g (½ cup) grated Parmesan
  • 4 zucchini flowers (see Note), thinly sliced
  • 20 very thin slices of waxy potato (such as Dutch creams), sliced using a mandolin
  • 1 large ball (about 250 g) buffalo mozzarella, roughly torn
  • 2 tbsp pouring cream


Pizza dough

  • 300 g (2 cups) plain flour
  • 2 tsp (7 g sachet) dried yeast
  • 1 tsp caster sugar
  • olive oil, to rub

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Proving time 4 hours or overnight 

To make dough, combine flour, yeast, sugar and 1 teaspoon of salt in a bowl. Make a well in the centre and pour in 200 ml of water. Stir to combine, then knead to form a smooth dough, adding a little more flour if needed. Shape into a ball and rub all over with oil. Place in a bowl, cover with plastic wrap and refrigerate for at least 4 hours or, ideally, overnight. Remove from fridge 30 minutes before using to bring dough to room temperature.

Preheat oven to 230ºC. Line an oven tray with baking paper and lightly dust with flour. Divide dough in half, place one half on tray and press out to a 30 cm round. Brush with 1 tablespoon of oil, scatter with 1 tablespoon of Parmesan, then scatter over half the zucchini flowers. Top with 10 potato slices, then scatter with half the mozzarella. Season, drizzle with 1 tablespoon of cream and top with 1 tablespoon of Parmesan. Cook in the centre of the oven for 10 minutes or until well browned.

Repeat with remaining dough and ingredients to prepare the second pizza. Serve immediately.



• Zucchini flowers are available from greengrocers.


Photography by Alan Benson. Food preparation by Kellie McChesney. Styling by Michelle Crawford. 


As seen in Feast magazine, March 2015, Issue 40. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.