About this recipe:Time to enjoy a completely different kind of pizza. After some initial skepticism, this has now become my absolute favourite. Truth be told, pizza topped with potato is actually not a rare sight in Italy!
3 tablespoons unsalted butter, divided
1 teaspoon fresh thyme
1 tablespoon spring onions, sliced into thin rings
1 1/2 tablespoons chopped garlic, divided
1 pinch salt
black pepper to taste
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon stock granules
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary
1/2 teaspoon salt
1 teaspoon dried oregano, divided
1 ready-made pizza base
120g grated mozzarella
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For the garlic and spring onion butter: Melt 2 tablespoons of the butter in a saucepan. Add the spring onions, thyme and 1 tablespoon of the garlic. Simmer for 5-6 minutes over a medium heat, stirring.
Stir in a pinch of salt, pepper, lemon juice and stock granules, heat gently. Remove the pan from the cooker and immediately stir in the rest of the butter. Set aside.
For the rosemary potatoes: Preheat the oven to 170 C / Gas 3. Wash, peel and slice the potatoes. Mix the potatoes well with the olive oil, 1 tablespoon rosemary, some salt and pepper and half of the oregano; toss until all of the potato slices are covered.
Bake the potato slices in the oven for about 25 minutes, turning over now and then. Remove from the oven when they begin to brown. Remove from the baking tray and place on kitchen paper to absorb excess oil.
Prepare the pizza base and prebake briefly in the oven. Spread the garlic and onion butter over the dough. Sprinkle the grated mozzarella over it and the rest of the rosemary and oregano. Lay the potato slices on top of the pizza and bake at 220 C / Gas 7 for about 10 minutes.