Potato and rosemary pizza
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
We created this double-carb pizza recipe with nutritionist to the Red Roses, Aimee Ellen O'Keeffe. It's ideal for carb loading before a big race or endurance event.
Each serving provides 528 kcal, 25g protein, 75.8g carbohydrate (of which 10g sugars), 14.7g fat (of which 6g saturates), 3.9g fibre and 2.9g salt.
Ingredients
- 1 garlic bulb, top removed
- 2–3 large potatoes, skin-on, thinly sliced with a mandolin
- 300g/10½oz self-raising flour, plus extra for dusting
- 1 tsp baking powder
- ½ tsp salt, plus extra for seasoning
- 300g/10½oz natural yoghurt
- sprig rosemary, leaves removed and chopped
- 1 tbsp olive oil
- 280g/10oz low fat cream cheese
- 77g/2½oz pancetta cubes
- 10g/½oz Parmesan, to serve (optional)
- freshly ground black pepper
- handful rocket, to serve (optional)
Method
Preheat the oven to 220C/200C Fan/Gas 7 and put 2 large baking trays in to preheat.
Wrap the garlic bulb in foil and place in the oven. Roast for 30–35 minutes. Once cooked, squeeze the roasted garlic from the bulb into a bowl and set aside.
Bring a large saucepan of salted water to the boil. Add the potato slices (separating the slices as you add them to the water) and cook for 3–4 minutes until slightly soft. Gently remove from the boiling water with a slotted spoon and drain on kitchen paper.
To make the dough, mix the flour, baking powder and salt in a bowl. Make a well in the middle and pour in the yoghurt then stir with a fork to combine.
When the mixture forms a rough dough, tip onto a lightly floured work surface and knead to form a smooth ball. Divide the dough into 4 equal pieces and roll out into thin circles about 20–22cm/8–9in in diameter.
Carefully remove the hot baking trays from the oven and lay the pizza bases on top. Bake for 3–4 minutes until beginning to rise then remove from the oven.
Meanwhile, toss the cooked potato slices in a bowl with the olive oil, rosemary and salt to taste.
Mix together the cream cheese and roasted garlic in a separate bowl.
Spread the cream cheese over the pizza bases and top with a grinding of black pepper. Spread the sliced potatoes over the top evenly and sprinkle over the pancetta.
Bake on the preheated trays for 10–12 minutes, until the edges of the potatoes are crisp and the pancetta is sizzling. Repeat the process for each pizza.
Finish with a grating of Parmesan and rocket leaves to serve, if using.
