Potato Pizza with Rosemary and Anchovies

When Helen from Food Stories  posted a potato pizza yesterday, I suspected it wouldn’t be long until I was making one.  I lasted exactly  5 hours and that included the 1.5 hours to prove the dough.

I last used potato on pizza in the Spring  potatoes and asparagus , moving into autumn this was a homegrown affair ;  potatoes and rosemary from the garden , accompanied by a side of our glutting runner beans sliced, steamed and toss in rapeseed oil, mustard white wine vinegar . The anchovies were a last minute decision and add an extra hit , you can probably add pepperoni or chorizo  but be careful not to add too much or the pizza with become thick and soggy.  This is one pizza that is best crispy.

I can imagine this pizza is great cold for parities.  I say imagine because we demolished it in minutes and I kicked myself for not making an extra one and it is only with considerable restraint I am not making more for dinner at the tonight.

Potato Pizza with Rosemary and Anchovies

Makes 2 pizzas
250g of strong plain flour plus extra for dusting
150ml of warm water ( 1/2 just boiled . 1/2 cold)
1 tbsp of olive oil
1tsp of dried yeast
1/4 tsp of salt

1. Mix together the dry ingredients ( flour salt and yeast)
2. Add the oil , then slowly add the warm water.
3. Mix together to form a dough
4. Cover with a damp cloth and leave in warm place for 1-2  hours til doubled in size
5. Roll out the dough as fine as possible and place on a baking sheet

Potato Pizza with Rosemary and Anchovies

150g of small potatoes sliced wafter thin ( I discovered the best way to finely slice potatoes was using the neglected side of the cheese grater.)
4 tbsp of olive oil
6 anchovy fillets
4 tbsp of finely chopped fresh rosemary
2 cloves of garlic finely chopped
Sea Salt and Pepper

1. Preheat the oven to 220degC
2. Toss together the potatoes , olive oil , garlic,  rosemary , sea salt and pepper
3. Layer on top of the pizza dough, then top with anchovy fillets
4. Cook for 15 minutes until the pizza is golden brown and crispy around the edges