Made with potato pizza dough, this tray bake pizza is a great way to up the ante of your next pizza night. Top it with pork sausage and rosemary for a mouth-watering meal.
Serves88
Cook time50 mins50 minutes
Prep time25 mins25 minutes, + 1 hour standing & 10 mins cooling time
+ 1 hour standing & 10 mins cooling time
Ingredients
1/3 cup (80ml) extra virgin olive oil
1 tbs finely chopped rosemary
2 tsp finely chopped thyme
2 garlic cloves, finely chopped
1/2 lemon, rind finely grated
300g Red Royale or Carisma potatoes, very thinly sliced
1/2 tsp dried red chilli flakes (optional)
2 Coles Finest Pork Sausages
120g fresh mozzarella, shredded
60g finely grated parmesan
Rosemary sprigs, to serve
Baby rocket leaves, to serve
Potato pizza dough
300g Red Royale or Carisma potatoes, peeled, coarsely chopped
4 cups (600g) pizza flour
1 1/2 tsp dried yeast
1/4 cup (60m) extra virgin olive oil
2 tsp salt
Semolina, to dust
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the potato pizza dough, place the potato in a large saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium and cook for 10-12 mins or until tender. Drain well, then return to the pan. Use a potato masher or fork to mash until smooth.
Step 2
Transfer the potato to an electric mixer fitted with a dough hook. Add the flour, yeast, oil and salt. With the motor running on medium speed, add 350ml lukewarm water in a thin, steady stream and mix until a soft sticky dough forms. Turn onto a lightly floured surface and knead for 6-8 mins or until smooth and elastic. Transfer to an oiled bowl. Cover with plastic wrap and set aside in a warm, draught-free place for 1 hour or until the dough doubles in size.
Step 3
Preheat oven to 240°C. Lightly grease two 22cm x 33cm baking trays. Combine the oil, rosemary, thyme, garlic and lemon rind in a small bowl.
Step 4
Lightly dust a work surface with flour and sprinkle with semolina. Turn dough onto prepared surface and divide into 2 portions. Gently roll and stretch dough to fit prepared trays. Transfer dough to the trays and use the end of a wooden spoon to create indents over the dough. Brush with a little of the oil mixture.
Step 5
Arrange potato slices, overlapping slightly, over the pizza bases. Sprinkle with chilli flakes, if using, and season. Squeeze sausages from their casings and break into small pieces. Arrange over potato slices and sprinkle with mozzarella and parmesan. Drizzle with a little extra oil mixture and sprinkle with rosemary sprigs.
Step 6
Bake, swapping the trays halfway through cooking, for 30-35 mins or until the bases are golden brown and the cheese melts. Set aside for 10 mins to cool slightly. Sprinkle with rocket and more rosemary sprigs.
Prep time25 mins25 minutes, + 1 hour standing & 10 mins cooling time
+ 1 hour standing & 10 mins cooling time
Ingredients
1/3 cup (80ml) extra virgin olive oil
1 tbs finely chopped rosemary
2 tsp finely chopped thyme
2 garlic cloves, finely chopped
1/2 lemon, rind finely grated
300g Red Royale or Carisma potatoes, very thinly sliced
1/2 tsp dried red chilli flakes (optional)
2 Coles Finest Pork Sausages
120g fresh mozzarella, shredded
60g finely grated parmesan
Rosemary sprigs, to serve
Baby rocket leaves, to serve
Potato pizza dough
300g Red Royale or Carisma potatoes, peeled, coarsely chopped
4 cups (600g) pizza flour
1 1/2 tsp dried yeast
1/4 cup (60m) extra virgin olive oil
2 tsp salt
Semolina, to dust
Description
Made with potato pizza dough, this tray bake pizza is a great way to up the ante of your next pizza night. Top it with pork sausage and rosemary for a mouth-watering meal.
Method
Step 1
To make the potato pizza dough, place the potato in a large saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium and cook for 10-12 mins or until tender. Drain well, then return to the pan. Use a potato masher or fork to mash until smooth.
Step 2
Transfer the potato to an electric mixer fitted with a dough hook. Add the flour, yeast, oil and salt. With the motor running on medium speed, add 350ml lukewarm water in a thin, steady stream and mix until a soft sticky dough forms. Turn onto a lightly floured surface and knead for 6-8 mins or until smooth and elastic. Transfer to an oiled bowl. Cover with plastic wrap and set aside in a warm, draught-free place for 1 hour or until the dough doubles in size.
Step 3
Preheat oven to 240°C. Lightly grease two 22cm x 33cm baking trays. Combine the oil, rosemary, thyme, garlic and lemon rind in a small bowl.
Step 4
Lightly dust a work surface with flour and sprinkle with semolina. Turn dough onto prepared surface and divide into 2 portions. Gently roll and stretch dough to fit prepared trays. Transfer dough to the trays and use the end of a wooden spoon to create indents over the dough. Brush with a little of the oil mixture.
Step 5
Arrange potato slices, overlapping slightly, over the pizza bases. Sprinkle with chilli flakes, if using, and season. Squeeze sausages from their casings and break into small pieces. Arrange over potato slices and sprinkle with mozzarella and parmesan. Drizzle with a little extra oil mixture and sprinkle with rosemary sprigs.
Step 6
Bake, swapping the trays halfway through cooking, for 30-35 mins or until the bases are golden brown and the cheese melts. Set aside for 10 mins to cool slightly. Sprinkle with rocket and more rosemary sprigs.
