Name: Potato and sausage pizza
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: Pizza dough; 1 1/2 cup (225g) `00' flour, bread flour or plain (all-purpose) flour; 1 teaspoon (4g) dried yeast; 1 teaspoon caster sugar; 1 teaspoon fine table salt; 1 tablespoon olive oil; 1/2 cup (125ml) warm water, approximately; 2 tablespoon olive oil; 2 clove garlic, chopped finely; 300 gram bocconcini cheese, sliced thinly; 3 baby red-skinned potatoes (180g), unpeeled, sliced thinly; 1 tablespoon fresh rosemary leaves; 250 gram spicy italian sausages

Ingredients

Pizza dough

1 1/2 cup (225g) `00′ flour, bread flour or plain (all-purpose) flour

1 teaspoon (4g) dried yeast

1 teaspoon caster sugar

1 teaspoon fine table salt

1 tablespoon olive oil

1/2 cup (125ml) warm water, approximately

2 tablespoon olive oil

2 clove garlic, chopped finely

300 gram bocconcini cheese, sliced thinly

3 baby red-skinned potatoes (180g), unpeeled, sliced thinly

1 tablespoon fresh rosemary leaves

250 gram spicy italian sausages

Method

Pizza dough

1.Combine flour, yeast, sugar and salt in medium bowl; make a well in the centre. Stir in oil and enough of the water to mix to a soft dough.

2.Knead dough on floured surface about 10 minutes or until smooth and elastic. Place dough in large oiled bowl, cover; stand in a warm place about 1 hour or until dough doubles in size.

3.Turn dough onto floured surface; knead until smooth.

Potato and sausage pizza

4.Preheat oven to 240°C/475°F. Oil two oven or pizza trays; place in heated oven.

5.Divide dough in half; roll each half on floured surface into 15cm x 30cm slipper shapes. Place on trays.

6.Brush half the oil over bases; sprinkle with half the garlic. Top with cheese then potato in a single layer. Brush with remaining oil; sprinkle with remaining garlic and rosemary, season. Squeeze sausage meat from casings; drop small pieces on pizzas.

7.Bake pizzas about 12 minutes or until bases are browned and crisp.

Use a mandoline or V-slicer to cut the potatoes into paper-thin slices.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Pizza dough

Potato and sausage pizza

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