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. 10 11