Remembering this pizza combo being made on the Canadian comedy-cooking show ‘Bitchin’ Kitchen‘ I just had to try it out!
I think the one on the show had Parmesan in it or something. It was a while back. Wanting to make it Vegan friendly, this is my own interpretation of the original recipe.
- 500g ’00’ flour or plain flour, plus extra for dusting
or plain flour, plus extra for dusting
- 1 tsp salt
- ½ tsp dried yeast (not fast-action)
- 400ml warm water
- oil, for greasing
- 6 small potatoes
- handful of fresh rosemary
- A drizzle of garlic infused oil
- A pinch of rosemary salt
- Salt & pepper
For the sauce:
- 2 tbs of sundried tomato paste
- 1tbs passata
- 1tbs tomato ketchup
- handful of fresh herbs, chopped (I used rosemary & basil)
- 10g dried herbs ( I used dried rosemary & oregano)
- 1tsp garlic infused oil
For the dough I used this recipe from the good ‘ol BBC. Reliable and straight forward, I often go to them for the foundations of my cooking.
Whilst the pizza dough is proving, doing its own thing, I’d make a start on preparing the topping.
In a bowl mix together the sundried tomato paste, passata and ketchup together. I used ketchup to add a bit of its familiar sweetness. Place into a small saucepan and bring to a low heat to cook through, so the flavours can all start to meld. Next, add the herbs (fresh and dried) and cook for a few more minutes then take off the heat and leave to cool.
Next, boil the potatoes in salted water until tender enough to put a fork through. Strain, then leave to cool. Once cooled, cut the potatoes into small coins. Now, it’s all ready for when you want to make the pizza. For me, straight after a busy shift in work.
Kindly my bf did it before he picked me up, but I’d recommend you preheat the oven to its hottest setting.
Once home it was all systems go. Time to spread the sauce onto the dough. To get the nice rectangular shape we rolled the dough out until it was as flat as possible, then we used the rectangular baking tray to mark out the sides. Finally we cut the shape so that it would have those nice, sharp edges. Any extra bits can be saved or made into mini pizza bites! We then placed the dough on an oiled flat baking tray.
I would recommend putting the sauced dough into the oven for 5 minutes. This will alleviate any soggy bottoms. When the sauce has been sufficiently ‘set’, take it out of the oven and place a layer of the potatoes on top In this order, sprinkle some rosemary leaves over the top, drizzle some garlic oil then a crack of pepper or two. Repeat until you can just see a few bits of the sauce poking through. Finally, sprinkle some rosemary salt on top and place into the oven for approximately 15 minutes. and enjoy its salty, herby, buttery goodness. This is a carb-fest that you can’t help but love!
We paired it with some balsamic dressed leaves and a couple of ice cold pilsners.