Recipes For The Road CCIA RECIPES FOR THE ROAD | Page 14
PREPARATION TIME 10M
|
COOKING TIME 15M
|
SERVES 4
potato
rosemary
& olive
oil pizza
1 QUANTITY PIZZA DOUGH, DIVIDED INTO FOUR
PIECES
1 CUP FINELY GRATED PECORINO CHEESE
1 BUNCH ROSEMARY LEAVES, FINELY CHOPPED
FINELY GRATED ZEST OF 2 LEMONS
4 MEDIUM POTATOES, VERY FINELY SLICED
2 TBSP CAPERS, FINELY CHOPPED
6 CLOVES GARLIC, MINCED
0.25 CUP EXTRA VIRGIN OLIVE OIL
SEA SALT FLAKES AND FRESHLY-GROUND
BLACK PEPPER
1 Preheat oven to 240°C. Roll out each piece of
dough to a 35cm disc and place on a pizza tray
TRAVELLERS’ NOTES WHEN BUYING POTATOES TO
TAKE ON THE ROAD, ALWAYS BUY BRUSHED NOT
WASHED VARIETIES. THE DIRT ON THE OUTSIDE
PROTECTS THE POTATO AND KEEPS IT FRESH FOR
LONGER.
scattered with a little semolina. Top the doughs
with half the Pecorino, half the rosemary and the
lemon zest. Arrange the potato slices on top in
overlapping circles.
FOOD NOTES FINE SHEEP’S MILK PECORINO IS
PRODUCED IN NOWRA, PERFECT TO PAIR WITH
FRESH SOUTHERN HIGHLANDS GARLIC AND THE
SPICY, ASTRINGENT OLIVE OILS OF MOREE. FOR
POTATOES, DORRIGO, WEST OF COFFS HARBOUR,
PRODUCES SOME OF AUSTRALIA’S BEST.
2 Mix the capers, garlic and olive oil, brush
onto the pizzas, then scatter with the remaining
Parmesan and rosemary. Season generously with
salt and pepper, then bake for 10-12 minutes, until
the base is crisp and the potatoes are tender.
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