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 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 .
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 .
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 .
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 .
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