Name: Roast potato, emmenthal and rosemary pizza
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 2 Tbs fresh chillies 573; 1 onion large, thinly sliced; 1 Tbs vinegar balsamic; 2 potatoes thinly sliced; salt and freshly ground back pepper to taste; 3 Tbs tomato paste; 100 g mozzarella cheese grated; emmenthal cheese sliced; 1 sprig fresh rosemary

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Ingredients (9)

2 Tbs	fresh chillies — 573
1	onion — large, thinly sliced
1 Tbs	vinegar — balsamic
2	potatoes — thinly sliced
	salt and freshly ground back pepper — to taste

pizza base recipe

3 Tbs	tomato paste
100 g	mozzarella cheese — grated
	emmenthal cheese — sliced
1 sprig	fresh rosemary

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Method:

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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