Spud Slice Pizza

Prep Time Cook Time Total Time Author Serves
40 minutes, plus proving time 30 minutes 1 hour 10 minutes plus proving time Samantha Parish four to six

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“It makes sense that the creme de la creme of potatoes is coming from our beautiful neck of the woods – enter Oakley’s potatoes from Southbridge. This family-run farm is producing some of the country’s most exciting and delicious produce, and their potatoes are out-of-this-world DELISH. Washed and ready to be chopped, steamed, mashed, roasted, boiled and fried straight from the supermarket bag. Oakley’s potatoes are an all-rounder variety, meaning they can be used in limitless ways and not cornered into the mash-only realm of a floury spud. These buttery beauties are also a great source of vitamin C and potassium so we are ticking nutrition boxes too! I loved writing these recipes and I am hoping they inspire you to look at potatoes not just as a classic go-to side, but something that can truly dazzle as the main event.”

Extract from the February/March 2021 Latitude Magazine by Samantha Parish

Ingredients:

350 g Oakley’s Classic Golden Gourmet potatoes, thinly sliced using a mandolin

3 sprigs rosemary, plus extra to serve

250 g ricotta
25 g finely grated Parmesan, plus extra to serve
1⁄4 tsp ground nutmeg
1⁄4 cup (60 ml) milk
1 piece fresh mozzarella, thinly sliced

PIZZA DOUGH

(you could use store- bought to save time)

1⁄2 tsp yeast
1 tbsp maple syrup
2 tbsp olive oil, plus extra to drizzle 350 ml luke-warm water
400 g plain or 00 flour,

plus extra for dusting 2 tsp iodised salt

 

Instructions:

For the pizza dough, combine yeast, maple syrup, oil and water in a bowl and mix until yeast dissolves. Add flour and salt and mix with hands to combine into a ball. Drizzle ball and dough with extra oil. Cover tightly with plastic wrap or beeswax paper and store in a cool place to prove overnight. (This can be done up to 3 days in advance, just place the dough in the fridge and fold each day).

The next day, thinly slice the potato using a mandolin. Transfer to a bowl of cold salted water and stand for 5 minutes. This helps remove any excess starch.

Drain and transfer to a saucepan. Cover with cold water, rosemary and 1 teaspoon of salt and place over high heat. Bring to a rapid boil for 1 minute then drain and stand to cool until required.

On a lightly floured work surface, divide dough into two. Roll under the palm of your hand to create a smooth ball.

Then, using your fingertips, press dough out into a round, turning and flipping the dough as you go to extend and stretch. I went for a thick crust and pressed my dough out to 25 cm round, but you could go bigger if you’d prefer a thin crust.

Transfer to oiled and floured pizza trays. Cover and stand for 20 minutes for dough to relax slightly. Repeat with remaining dough.

Meanwhile, combine ricotta, Parmesan, nutmeg and milk and season to taste. Preheat oven to 220°C. Use fingertips to press relaxed dough out once more then divide ricotta mixture between doughs and spread over bases, leaving a 1 cm border.

Bake for 15 minutes or until dough is golden and parcooked. Top with cheese slices and potato. Drizzle with oil and bake for a further 10 minutes or until potato is crisp on top and golden.

Serve scattered with extra Parmesan and rosemary sprigs.

Bake for 15 minutes or until dough is golden and parcooked. Top with cheese slices and potato. Drizzle with oil and bake for a further 10 minutes or until potato is crisp on top and golden.

Serve scattered with extra Parmesan and rosemary sprigs.

This recipe was created, styled and shot by the wonderful Samantha Parish and published in the February/March 2021 volume of Latitude Magazine.

Check out Sam’s work here: https://www.mofmof.space/about

Check out Latitude Magazine here: https://www.latitudemagazine.co.nz/