NEW POTATO & ROSEMARY PIZZA
Potatoes on pizza? It's true. A really cheesy, filling meal, that's ready in 30 mins
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 5
Steps:
- Heat oven to 220C/fan 200C/gas 7. Heat a pan of water, tip in the potato slices and simmer for 5 mins until just cooked through. Drain really well. Tip into a bowl with the olive oil and rosemary. Mix together well so that the potatoes are completely coated in the oil.
- Place the pizza bases on a baking sheet. Scatter the cheese over the pizza base, then arrange the potato mixture on top. Season with salt and pepper, then bake for 20 mins, until the pizza base is golden and the potatoes are starting to brown.
Nutrition Facts : Calories 714 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 101 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 2.1 milligram of sodium
POTATO AND ROSEMARY PIZZA
Adapted from a recipe in 'The Australian Women's Weekly's Cooking on a Shoestring'. If you aren't vegetarian and you can stretch your shoestring to include bacon, a couple of rashers of bacon tastes great as an additional topping. I've added a couple of extra herbs to the original recipe that had only the rosemary and, if you're making this, I'd encourage you to use whatever are your favourite herbs. I've included the pizza dough from the original recipe but I've also made this with Recipe #4892, which I found when checking on Zaar before posting this recipe. It also makes a deliciously crisp and flavoursome pizza base. The preparation time below includes the 60 minutes standing dough when making the dough.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 1h50m
Yield 2 Potato and Rosemary Pizzas, 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine the water, sugar and yeast in a small jug; stand in a warm place for about 10 minutes or until the mixture becomes frothy.
- Sift the flour and salt into a large bowl, add the yeaast mixture; mix to form a soft dough; knead the dough on a floured surface for about 10 minutes or until it is smooth and elastic; place the dough in a lightly greased large bowl; cover; stand in a warm place for about an hour or until it has doubled in size.
- Preheat the oven to 220°C/200°C fan-forced/400°F/6 gas mark and grease two oven trays.large enough to accommodate two18cm x 30cm (7 inch x 12 inch) pizzas.
- Divide the dough in half; roll each portion into a two18cm x 30cm (7 inch x 12 inch) rectangle; place the rectangle of dough onto the two oven trays; brush the pizza bases with half of the olive oil.
- Combine the potatoes, garlic, rosemary thyme (and/or whatever other herbs you are adding), sea salt, black pepper (and bacon if using) and the remaining oil in a medium-sized bowl; layer the potato mixture over the pizza bases.
- Bake the pizzas for about 30 minutes or until the potatoes and the edges of the pizza bases have browned.
ROSEMARY CHICKEN & POTATO PIZZA
Don't let the long list of ingredients scare you off. Most people have all of these items in their cupboard, and the various steps can be accomplished far ahead and the pizza can be assembled right before dinner. I usually make the toppings the morning I'm making this. If you love roast chicken and potatoes, try this - you'll love it.
Provided by P48422
Categories Chicken
Time 1h20m
Yield 1 large pizza
Number Of Ingredients 25
Steps:
- To make Garlic-Shallot Butter: Melt 1 tablespoon butter in a non-stick saucepan over medium-high heat.
- Add the shallot, garlic and thyme and cook, stirring occasionally, until the shallot softens and begins to turn golden brown.
- Add the salt and pepper, the stock and lemon juice.
- Cook until the mixture is reduced to 1/2 cup (toward the end of the reduction reduce the heat to low and stir frequently to prevent scorching).
- Remove the pan from the heat.
- Quickly whisk in the remaining butter.
- Set aside.
- To make the potatoes: Preheat the oven to 325°F.
- Combien the potatoes with the remaining ingredients and toss to coat thoroughly.
- Transfer the slices to a sheet pan and spread them out in a single layer- do not overlap.
- Discard the leftover marinade- do not pour over the potatoes.
- Bake the potatoes for about 45 minutes.
- Some of the slices may need to be flipped over to promote even browning.
- Remove the potatoes from the oven when they begin to brown.
- Use a steel spatula to remove the potatoes from the pan (so they don't stick) and let them cool to room temperature.
- Do not refrigerate.
- To make the chicken: Combine the garlic, soy, salt and olive oil.
- Marinate the chicken in this mixture for about 15 minutes.
- Grill (or cook on the stovetop) until done, about 5 to 7 minutes per side.
- Remove the chicken, let rest 10 minutes, then cut into cubes and set aside.
- To make the pizza: Preheat the oven to 500°F If using a pizza stone or tiles put them in the oven now.
- Spread 2 tablespoons of the garlic shallot butter over the surface.
- Cover the butter with the mozzerella, then the chicken; sprinkle with the rosemary, then the oregano, then layer the potatoes on top.
- Bake the pizza until crisp and golden and the cheese at the center is bubbly, about 8 to 10 minutes.
- When done, sprinkle the parsley over top, slice and serve.
Nutrition Facts : Calories 2253.3, Fat 155.8, SaturatedFat 67.8, Cholesterol 485.3, Sodium 4964.5, Carbohydrate 87.5, Fiber 12, Sugar 6.7, Protein 129.5
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