There’s one dish that is pretty much synonymous with Italy, as a whole. No one in their right mind would visit Italy and not try this dish! Any guesses? Say it with us now.. PIZZA.
Yes, you can get pizza at the drop of a ha anywhere in the world in a matter of minutes and no matter how authentic it claims to be, there can be nothing quite like having a fresh pizza in the land it originated in, Italy.
For now, however, we have for you a recipe for one of our favourite pizzas,Pizza Rustica Patate e Rosmarino! Don’t forget, fresh dough is one of the secrets to a splendid pizza.
Makes 12 small pizzas
For the base:
200 g plain flour
1 packet of brewers yeast
1 tsp sugar, salt
2 cups of luke warm water
In a large bowl, dissolve the yeast in one cup of luke warm water with the sugar and a pinch of salt. Let rest for 5 minutes then add flour slowly and the remaining water. Whisk vigorously until you have a smooth and sticky paste. Add the rest of the flour and continue to work the dough with the hands. Knead strongly for 5 minutes. If the mixture is still too sticky, add some more flour. Form it into a ball then place in a bowl. Cut a shallow cross into the top and cover with a cloth and let it rest for 1½ hours. The dough will rise considerably and tiny bubbles will form on the surface. At this point it is ready to be rolled out into pizza bases before adding the topping and baking in a hot oven.
Pizza Rustica Patate e Rosmarino
Potato and rosemary pizza
Makes 2 x 26cm pizzas
salt and pepper
Slice the potatoes thinly and toss them in a little olive oil. Roll out the pizza dough (made as per the ‘Pizzettine’ recipe) and line 2 lightly oiled pizza trays. Place the potato slices, overlapping each other slightly, onto the pizzas. Sprinkle with the rosemary, salt and pepper and bake in a 220°C oven for 10-15 minutes.