Potato & Onion Pizza - Gozney . Roccbox

Potato & Onion Pizza

What to know?

  • 400 degrees
  • Hard
  • Pizza
  • 4
  • 17 Minutes (plus dough making time)
Method

If you haven’t tried potato on pizza yet (you definitely should!) then Drew Huston’s awesome sourdough base topped with thinly sliced potatoes and flavour baked roasted onions is a good place to start...

1. For The Dough;

- Mix the bread flour and khorasan flour together in a bowl. Pour the water into a separate bowl and add the starter to the water. Mix with your hand to dissolve the starter before adding 10% of the flour mix. Mix with your hand until there are no dry bits. Cover, and rest for 10 minutes.

- Add the salt to the mix and knead briefly to incorporate before adding the remaining flour and bringing together into a dough with your hands.

- Tip the dough onto a clean work surface and knead for around 10 minutes. Form into a tight ball, cover and leave for 2 hours.

- When the time is up, divide the dough into 250g pieces and shape into dough balls. Place the dough balls into a container and cover. Refrigerate for 24 hours. Allow the dough balls to sit at room temperature for at least 2 hours before opening into pizzas.

2. For The Toppings;

- Thickly slice the onions before popping in a tray, drizzling with olive oil, salt and pepper and roasting at 350°F/180°C for 10 minutes.

- Peel and thinly slice the potatoes before blanching in salted boiling water for one minute. Remove with a slotted spoon into a bowl of iced water and set aside.

- Combine the ricotta and cream with a generous seasoning of salt and pepper and whisk until smooth.

3. For The Pizzas;

- Working with one at a time, toss the dough ball in flour before opening into a pizza base and dolloping on the ricotta cream.

- Layer with potato and onion before topping with rosemary, mozzarella and extra virgin olive oil.

- Pull the pizza onto a placement and launch into Roccbox. Bake for around 2 minutes, rotating as required.

- As the pizza comes out the oven, grate over the fresh parmigiano cheese, slice and serve.