Roast potato, emmenthal and rosemary pizza

Recipe from: 7 june 2010

Ingredients 10
Servings 1
Minutes 10 mins


Serving Change
  • 2
    olive oil
  • 1
    large onion, thinly sliced
  • 1
    balsamic vinegar
  • 2
    small potatoes, scrubbed & thinly sliced
  • Coarse salt and freshly ground black pepper to taste
  • 1/2
    pizza base recipe
  • 3
    tomato paste
  • 100
    mozzarella cheese, grated
  • emmenthal, sliced
  • 1


10 mins
Heat half the oil in a frying pan and saute the onion over low heat with balsamic vinegar until caramelised.

This will take around 20 - 25 minute.

Meanwhile place the potato slices onto a baking tray, drizzle with the remainder of the olive oil, salt and pepper and bake at 180C for 20 minutes or until cooked through and slightly crisp on top.

Leave oven on and increase heat to 220C.

Roll dough out, place on a pizza stone (or oiled piece of heavy duty foil) spread with tomato paste and scatter with mozzarella cheese.

Top with caramelised onions, potatoes, emmenthal and rosemary.

Sprinkle with coarse salt and bake in oven at 220C for 12 minutes.

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