Switch up pizza night with this fun Salt 'n' vinegar potato pizza, it's sure to become a new household favourite.
Makes44
Cook time40 mins40 minutes
Prep time10 mins10 minutes
Ingredients
Semolina, to dust
4 bought pizza bases
1 cup (100g) grated mozzarella
4 small Red Royale potatoes, very thinly sliced
2 tsp olive oil
2 tbs rosemary sprigs
2 tbs small thyme sprigs
Sea salt flakes
Baby rocket leaves, to serve
Vinegar-glazed onion
20g butter
2 red onions, thickly sliced
2 garlic cloves, crushed
2 tbs caster sugar
2 tbs red wine vinegar
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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 vinegar-glazed onion, melt the butter in a medium frying pan over medium-low heat. Add the onion and garlic and cook, stirring occasionally, for 30 mins or until onion softens and begins to caramelise. Add the sugar and vinegar and cook, stirring occasionally, for 10 mins or until mixture thickens and is caramelised. Season.
Step 2
Meanwhile, preheat oven to 230°C. Sprinkle 2 baking trays with semolina. Place pizza bases on prepared trays. Sprinkle pizza bases evenly with mozzarella. Arrange the potato on top. Drizzle with oil. Sprinkle with rosemary and thyme. Season with sea salt flakes.
Step 3
Bake for 15-20 mins or until golden brown. Serve immediately with the vinegar-glazed onion and rocket leaves.
