Rosemary potato & harrisa kale pizza

Recipe : Potato and rosemary pizza

Adapted from Grilling inside and out by Rachel Lane 

 

1 quantity of pizza dough, homemade or bought, enough for 1 ten inch pizza

2 tbsp extra virgin olive oil

6 sprigs rosemary, leaves picked

1/4 cup grated Provolone cheese

2 large potatoes, peeled and very thinly sliced

salt and pepper

Roasted cauliflower, harissa and pine nuts

1 tbsp olive oil

1/4 small cauliflower, broken into tiny florets

2 shallots, very finely sliced

a handful of kale, chopped roughly

1 tsp harissa paste

a handful of fresh basil and mint, finely chopped

2 tsp pine nuts, toasted in a dry pan until golden

Preheat the oven to 500oF and also preheat a pizza stone or pan if you have one.

Bring a pot of salted water to the boil and cook the potato slices for approximately 5 minutes until soft. Drain very well.

Roll out the dough on a floured surface until you have a 10 inch rough circle, (if you can get it perfect, good for you)

Brush the olive oil all over the dough and sprinkle one half with the chopped rosemary, followed by the Provolone. Lay the potatoes on this half and season well with salt and pepper.

For the other half, first heat the oil in a frying pan over medium heat and fry the cauliflower, shallots and kale until softened and golden brown. Add the harissa and mix well.

Lay the vegetables over the other pizza half, sprinkle over the herbs and pine nuts and drizzle with a little more oil to prevent the herbs burning.

Bake the pizza for 5 - 7 minutes until toasty and fragrant.