Potato and blue cheese pizza

Potato and blue cheese pizza

By
From
Ben's BBQ Bible
Makes
3 pizzas
Photographer
Billy Law

Ingredients

Quantity Ingredient
1 quantity Focaccia
2 large desiree potatoes, very thinly sliced
2 garlic cloves, finely chopped
1/3 cup olive oil
1/2 cup chopped basil
1 tablespoon finely chopped rosemary
150g gorgonzola dolce, or other soft blue cheese
150g mozzarella or bocconcini
1 cup finely grated parmesan
1 bunch rocket, ends trimmed, leaves washed
salt
freshly cracked black pepper

Method

  1. Preheat a pizza stone or tray on a barbecue over very high heat, or in the oven at 230°C.
  2. Divide the dough into three balls. Roll each out on a separate sheet of lightly floured baking paper to about 2–3 mm thick.
  3. Stack the bases on their paper, cover with a damp cloth and refrigerate until ready to cook — this will stop them rising further.
  4. Rinse the potatoes in a colander and pat dry with a clean cloth.
  5. Stir the garlic into 60 ml of the olive oil, then brush over the pizza bases. Evenly scatter the bases with the potato slices, herbs and cheeses.
  6. Transfer a pizza, still on its paper sheet, to the pizza stone or tray. Cover with the barbecue hood and cook for 5 minutes, or bake in the oven for 5–8 minutes, until the base is golden and crisp and the cheese melts.
  7. Toss the rocket with the remaining olive oil. Season with salt and pepper and use for topping the pizzas.
  8. Serve immediately and get the next pizza cooking!
Tags:
bbq
barbecue
outdoor
grill
entertaining
party
Ben's BBQ Bible
Ben
Odonoghue
O'Donoghue
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