Potato Pizza Recipe
This carb-on-carb masterpiece is another epic creation from Thomas Straker (plus a little help from Tom Gozney).
With thinly sliced potatoes, rosemary salt and oozing pecorino, it’s the ultimate people pleasing pizza fit for a winter feast.
Pizza dough ball of your choice
Slice up a potato into thin slices and blanch them in a pan of hot salty water for around 3 minutes.
Remove from the pan and into cold water.
Chop up the sprigs of rosemary and mix with salt.
Open up your pizza dough base. We recommend trying our Simple Pizza Dough recipe here.
Add the sliced potato and fontina to the base.
Drizzle with olive oil.
Bake in your Gozney outdoor oven at 752°F, turning regularly to ensure an even cook on all sides.
Once cooked, top with rosemary salt and parmesan to finish.
Having spent the last decade working in some of London’s top restaurants, Tom is now on a mission to bring simple but outrageously tasty, high-quality cooking into people’s homes.