The potato pizza was an addiction of mine back in 2010 with shaved aspapragus and one with anchovies and rosemary. They are completely addictive and even more than a cheese and tomato pizza delicious and filling cold This recipe has to be the ultimate seasonal Spring pizza , new potatoes are just appearing as is asparagus both are still a little expensive but here a little goes a long way
The wild garlic I picked before an emergency visit back to Bristol , luckily Nick quiciky thinkingly processed it with some olive oil , in the fridge this would last a few weeks and is a great addition to pasta and potatos. You may wish to have some extra to dip the crusts in.
Shaved New Potato and Asparagus Pizza with Wild Garlic Pesto
Makes 2 large pizzas
250g of strong plain flour plus extra for dusting
150ml of warm water ( 1/2 just boiled . 1/2 cold)
3 tbsp of olive oil
1tbsp of dried yeast
1/4 tsp of salt
- Mix together the dry ingredients ( flour salt and yeast)
- Add the oil , then slowly add the warm water.
- Mix together to form a dough
- Cover with a damp cloth and leave in warm place for at lease1-2 hours til doubled in size ( but you can leave it all day, so you can make it before work)
- When you are reading to use knock back and roll out the dough as fine as possible and place on a baking sheet
Topping
150g of small potatoes , raw but sliced wafter thin ( I discovered the best way to finely slice potatoes was using the neglected side of the cheese grater.)
2 large onions finely sliced
6 spears of asparagus ( shaved using a potato peeler lengthways)
5 tbsp wild garlic pesto (Made by proccessing wild garlic leaves with olive oil should be the consistency of a runny pesto)
Sea Salt and Pepper
- Fry the onions in a little oil on a low heat until softened approx 15 minutes
- Preheat the oven to 220degC
- Toss together the potatoes and onions
- Layer on top of the pizza dough
- Scatter with the shaved asparagus
- Drizzle over the wild garlic pesto
- Cook for 15 minutes until the pizza is golden brown and crispy around the edges
Yum Yum, I had potato Pizza in Bavaria (close’ish to Italy) with truffle oil on the top it was better than I thought it would be. That reminds me Wild Garlic Pesto to be made on my day off. Also to get some Asparagus. Superb pictures of nice food.
This looks incredible, I love that it’s vegan by default too. I tried a pesto and asparagus pizza in Copenhagen and I was planning on replicating it, but this looks even better.
Just to let you know you are featured over at BritMum’s in this month’s foodie round-up! 🙂
http://www.britmumsblog.com/2012/05/foodie-round-up-asparagus-and-pea-frittata-lacquered-pork-and-a-scots-larder/
Hi Is it one teaspoon or one tablespoon of dried yeast? Looking forward to making the pizzas
1 tablespoon . Hope the recipes works well for you