Spud Slice
Begin this recipe 1 day ahead
SERVES 4–6 PREP 40 MINS PLUS PROVING TIME COOKING 30 MINS
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
¼ tsp ground nutmeg
¼ cup (60 ml) milk
1 piece fresh mozzarella,
thinly sliced
(You PIZZA could DOUGH use store-bought
to save time)
½ tsp dried 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
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 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.