Wafer potato and Taleggio pizzas

When we were in New York just before Easter we shared this lovely slice of potato pizza. I’ve been thinking about making some ever since. I realise now that this is my fourth or fifth reference to pizza since we began this blog about six months ago so I clearly have yet another food addiction/obsession (hello cheese, cava, chocolate and pasta) that needs addressing.....

Serves 4
1 quantity of pizza dough
2 tbsp olive oil
350g red-skinned potatoes
leaves from 2 sprigs fresh rosemary
2 garlic cloves, crushed
200g Taleggio, diced
sea salt and freshly ground black pepper

Preheat the oven to 200C/Gas 6. Divide the dough into four then roll each piece into wafer-thin oval shape about 28cm long and brush with half the oil.

Using a a mandolin or food processor, cut the potatoes into wafer-thin slices and toss with the rosemary, garlic and remaining oil. Lay a single layer of potato on the dough bases and season with salt and plenty of black pepper.

Carefully transfer the ovals to a hot pizza stone or baking sheet and cook for 10 minutes. Scatter over the chunks of cheese and cook for a further 5 - 10 minutes until crisp and golden.

Basic pizza dough

250g strong plain flour

1/2 tsp table salt
7g sachet easy-blend yeast
2 tbsp olive oil

125ml warm water


Mix together the flour, salt and yeast then make a well in the centre. Add the oil and water and bring together to make a soft dough. Sprinkle over a little flour if the mixture feels too sticky but make sure it’s not dry.

Tip the bowl onto a lightly floured surface and knead for 10 minutes, sprinkling with flour when needed, until the dough is smooth and stretchy.

Rub some oil over the surface of the dough then place in a large bowl. Cover the bowl with a tea towel and leave for about an hour until the mixture has doubled.

Knead the dough for two minutes until the excess air is knocked out then roll out and top. Leave for 20 mins or so to rise while the oven gets hot. Bake.