Goat’s cheese, potato and rosemary pizza
Serves 2
A little effort
Total time:
Young, fresh goat’s cheese is the best to use for this, and it begins to arrive at cheesemongers and farmers’ markets in April. This is a hearty pizza, the double carb hit of dough and potato works really well.
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- 300g small waxy potatoesthinly sliced (skin on)
- olive oil
- 1 clove garliccrushed
- from 2 sprigs rosemary needleschopped
- 150g pack pizza base mix
- 150g-200g log small goat’s cheesesliced
- ½ red onionthinly sliced
Method
step 1
Heat the oven to 220c/fan 200c/gas 7. Boil the potato slices for 5-6 minutes until just tender, toss with 1 tbsp olive oil and the garlic and rosemary. Make up the pizza base according to pack instructions and roll out into a rectangle to fit a lightly oiled non-stick baking sheet. Cover with potato slices, leaving a small border. Scatter the goat’s cheese and onion over and drizzle with a little more oil. Leave for 10 minutes for the dough to puff up a little then bake for about 10-15 minutes until the base is crisp and golden and cooked through.
