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Goat’s cheese, potato and rosemary pizza

Goat’s cheese, potato and rosemary pizza

Name: Goat’s cheese, potato and rosemary pizza
Total time: 40 min
Yield: Serves 2
Ingredients: 300g small waxy potatoes thinly sliced (skin on); olive oil; 1 clove garlic crushed; from 2 sprigs rosemary needles chopped; 150g pack pizza base mix; 150g-200g log small goat’s cheese sliced; ½ red onion thinly sliced

Published: March 25, 2015 at 4:07 PM

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Serves 2

A little effort

Total time: 40 mins

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Young, fresh goat’s cheese is the best to use for this, and it begins to arrive at cheesemongers and farmers’ markets in April. This is a hearty pizza, the double carb hit of dough and potato works really well.

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Try this recipe for goat's cheese pizza, then check out our margherita pizza, vegetarian pizza, vegan pizza and more impressive pizza recipes.

Ingredients

300g small waxy potatoes

thinly sliced (skin on)
olive oil
1 clove garlic

crushed
from 2 sprigs rosemary needles

chopped
150g pack pizza base mix
150g-200g log small goat’s cheese

sliced
½ red onion

thinly sliced

Method

step 1

Heat the oven to 220c/fan 200c/gas 7. Boil the potato slices for 5-6 minutes until just tender, toss with 1 tbsp olive oil and the garlic and rosemary. Make up the pizza base according to pack instructions and roll out into a rectangle to fit a lightly oiled non-stick baking sheet. Cover with potato slices, leaving a small border. Scatter the goat’s cheese and onion over and drizzle with a little more oil. Leave for 10 minutes for the dough to puff up a little then bake for about 10-15 minutes until the base is crisp and golden and cooked through.

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