Pizza Bianca with potatoes, rosemary and mushrooms

DSC_0017February-March is a bit of a dry patch for British veg, with the trio of potatoes, kale and cabbage re-appearing week after week at the farmer’s markets, giving you that tired feeling of déjà vu.

The thing about boredom, though, is that it prompts creativity. And I’m quite elated to have discovered new sides to the good old potato. Roasted wafer-thin, they take on a light and delicate quality that you would not have thought the floury spuds capable of.

Pizza Bianca means ‘white pizza’, so basically pizza without tomato sauce. My kale pizza is another type of white pizza.

This pizza is all about delicate flavours – succulent mozzarella, woody mushrooms and infinitely light potatoes come together, none of them overpowering, each of them complimenting each other’s subtlety. If you’re in the mood for something more pungent you can replace the rosemary with some crumbled blue cheese for a classic mushroom-blue cheese combo.

Serves 2:
2 ready-made pizza bases
1 large baking potato
50 g mushrooms
1 packet mozzarella (=1 ball)
a few sprigs of fresh rosemary
3-4 tablespoons olive oil
1 clove of garlic
salt and pepper

1. Preheat the oven to 220 degrees.

2. Wash and scrub the potato, but leave the skin on – it’s not just lazy, it also looks and tastes nicer. Now slice the potato very finely, wafer-thin – if you have a mandolin that’s going to come in handy.

3. Chop the garlic finely and slice the mushrooms. Cut the mozzarella into thick slices.

3. Get out the pizza bases and drizzle with olive oil, about 1 tablespoon on each base. Sprinkle with garlic, then add the mozzarella and tuck in the potatoes around the cheese. Drizzle a little more olive oil on top of the potatoes. Finally add mushrooms, season with salt and pepper, and scatter a few sprigs of rosemary on top (but don’t overdo it – the fragrant rosemary can easily be overpowering).

5. Transfer to the oven and bake for about 10-12 minutes, until the cheese is melted and bubbling.



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