A potato pizza is one of my favourites – so simple, not too many ingredients and a thing of perfection. Sapphire potatoes are ideal for pizza, as they're quite dry and starchy, with a slightly nutty flavour. Not only are they delicious, but they're an excellent colour – dark inky purple when raw and a softer mottled shade when cooked. Creamy, fresh stracchino adds a somewhat sour note that's balanced by the slightly sweet tang of vincotto. And then there's rosemary, an essential ingredient that gives it the all-important crunch and hint of bitterness.
- 700 g Sapphire potatoes, skin on, sliced lengthways on a mandolin into 3 mm slices and put straight into cold water
- 200 g mascarpone
- 200 g stracchino
- 2 tbsp picked rosemary
- vincotto and olive oil for drizzling
- salt and black pepper
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.
Makes 2 rectangular pizzas
Resting time overnight + 2½ hours
To make the pizza dough, please see recipe here.
To make the topping, place the potato slices in a pot of cold water with a little salt. On medium heat, bring it to a gentle boil and cook briefly. They will only take a minute or so; you want the potatoes to be cooked but still holding their shape and with a little bite. Once they're ready, strain and set aside.
Meanwhile, heat a wood-fired oven or oven to the hottest setting. If not using a wood-fired oven, place a pizza stone or heavy-based tray into oven to get hot. Place the mascarpone in a bowl, add a little water and mix until a nice spreading consistency.
Roll out each dough ball on a floured bench until thin, into a long rectangular shape. Spread with the mascarpone, and then lay your potato slices over the top, overlapping slightly. Drizzle with a little oil and give the potatoes a good season. Bake for 8 minutes and then quickly and carefully remove the pizzas from the oven, dot the tops with the stracchino, sprinkle with the rosemary and swiftly return. Bake for another 5 minutes or so.
Drizzle with vincotto and serve hot.
Photography by Benito Martin. Styling by Lynsey Fryers. Food preparation by Suresh Watson.
Pizza cutter wheel from The Chef and The Cook. Potatoes from Moonacres Farm.