Makes 2 Pizzas
The second recipe in this festa di pizza. This time round I went for the classic North-Italian recipe that uses “white” ingredients – potatoes, béchamel and cheese – for its topping. Some recipes tell you to thinly shave the potatoes using a mandolin before baking. I don’t know if it’s just me (it probably is) but every time I’ve done it this way the potatoes have been fairly raw still. Has this happened to you? To combat this I came up with this microwave technique that will guarantee perfectly cooked potatoes in no time.
- 1 Turkish Loaf
- 250mL béchamel sauce (or carbonara or cheese sauce)
- 200g grated tasty cheese (or mozzarella or cheddar)
- 2 medium potatoes (I used organic Dutch Creams in this one)
- 2 rosemary sprigs, leaves removed
- Olive Oil
- Salt and Pepper
Pre-heat an oven to 200ºC. Line 2 baking trays with baking paper. Carefully cut the Turkish Loaf in half horizontally using a serrated knife. Place half the bread on each tray.
Slice the potatoes into wafer-thin slices using a mandolin. Alternatively slice them using a sharp Chef’s Knife. Place the potatoes into a microwave-safe glass bowl and cover with cold water to submerge the potatoes.
Cover the potatoes with a microwave-safe plate and microwave for 5 minutes on high to par-boil the potatoes. This step takes a little bit of time but it ensures perfectly cooked potatoes. Microwave wattages vary so you’ll have to cook them till they are just warm.
On the first loaf spread 125mL of the béchamel sauce, top with 100g of tasty cheese and half the potato slices. Sprinkle over half the rosemary leaves and season with salt and freshly ground pepper. Drizzle lightly with olive oil. Repeat for the remaining base.
Bake the pizzas in the oven for 15-20 minutes until the potatoes are golden around the edges, swapping the trays over midway between cooking. Slice up the pizza and serve with a garden salad or baby spinach and rocket leaves.
Happy Cooking and Keep Smiling,