POTATO PIZZA WITH ITALIAN SAUSAGE

SERVES 6. PREP 25 MINS. COOK 1 HR 10 MINS

INGREDIENTS

• 1 large garlic bulb

• 2/3 cup (165ml) extra virgin olive oil, plus extra to drizzle

• Semolina, to dust

• 250g pork and fennel sausages, casings removed

• 1 large desiree potato, very thinly sliced (we used a mandoline)

• 100g fontina cheese, shaved

• 1 small red onion, very thinly sliced (we used a mandoline)

• 1 bunch oregano, sprigs picked PIZZA DOUGH

• 400g strong (baker’s) flour

• 2 tsp dried yeast

• ¼ cup (60ml) extra virgin olive oil

METHOD

1 Preheat the oven to 180C.

2 For the pizza dough, combine flour, yeast and 2 tsp salt flakes in a stand mixer fitted with the dough hook attachment. Add oil and 1 cup (250ml) warm water, and knead for 6 minutes or until dough is smooth and elastic. Transfer dough to a greased bowl, cover and stand in a warm place for 1 hour or until doubled in size.

3 Meanwhile, wrap garlic in foil and bake for 45 minutes or until tender. When cool enough to handle, squeeze half the garlic cloves into a bowl and add oil, 1/2 tsp salt and a pinch of freshly ground black pepper. Coarsely mash with a fork to combine. Add remaining garlic cloves and stir to combine. Set aside.

4 Increase oven to 250C. Dust 2 large baking trays with semolina.

5 Knock air from pizza dough with a single punch and transfer to a lightly floured work surface. Halve dough and roll each half out to a rough 20cm x 40cm oval. Transfer to prepared trays.

6 Combine sausage mince and 2 tbsp garlic oil in a bowl and spread over pizza bases. Scatter with potato, cheese, onion and oregano.

7 Drizzle pizzas with 2 tbsp garlic oil and bake, swapping trays halfway, for 20 minutes or until bases are cooked through.

8 Preheat oven grill to high and grill pizzas, one at a time and checking regularly (remove oregano if burning), for 3 minutes or until golden.

9 Serve pizzas with remaining garlic oil.