Roast potato, emmenthal and rosemary pizza
|fresh chillies — 573
|onion — large, thinly sliced
|vinegar — balsamic
|potatoes — thinly sliced
|salt and freshly ground back pepper — to taste
|mozzarella cheese — grated
|emmenthal cheese — sliced
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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