KUMARA, ROSEMARY & ANCHOVY SLICE
If preferred, you could use potatoes instead of kumara for this pizza-style pie and, if you really love anchovies, you could add some whole ones to the topping.
2 cups (270g) high-grade flour 2 teaspoons instant yeast 1 teaspoon salt 1½ tablespoons olive oil ¾ cup lukewarm water 1 tablespoon fine polenta
1-2 large orange kumara, peeled and thinly sliced 5-6 anchovy fillets, drained 4 tablespoons olive oil ½ cup black olives, pitted and halved 1 tablespoon fresh rosemary, chopped Ground black pepper ½ cup freshly grated parmesan
Base: Combine flour, yeast and salt in a large bowl. Add oil and water and mix to a stiff dough. Knead on a floured board for 5-8 minutes until dough is elastic. Form into a ball, place in a covered bowl and allow to rise in a warm place for about 1 hour. Punch