Page title and description
- 125g self-raising flour
- pinch salt
- 75ml warm water
- 2 potatoes, peeled and finely sliced
- oil for frying, e.g. vegetable or sunflower
- 2 small onions, finely sliced
- 2 garlic cloves, finely chopped or crushed
- 100g mushrooms, cleaned and sliced
- leaves from 2 sprigs rosemary
- 125g buffalo mozzarella
- olive oil, for drizzling
- salt and pepper
Prep time: 15 min
Cooking time: 20 min
Step 1To make the pizza bases, put the flour and salt in large bowl. Gradually add the warm water and mix thoroughly to make a dough. Remove to a floured work surface and knead until the dough is smooth.
Step 2Halve the mixture and roll out each half into a rough circle, as thinly as possible so they are roughly the size of a dinner plate, and put on a non-stick baking tray (you may need two). Preheat oven to 220°C/Gas 7.
Step 3In a saucepan of boiling, salted water, cook the potatoes for 4 minutes. Drain and leave to one side.
Step 4Meanwhile in another pan, heat a little oil and add the onion. Fry gently for 5 minutes, add the garlic, mushrooms, rosemary and season with salt and pepper. Fry for 3-4 minutes, until the mushrooms are just tender then remove from the heat.
Step 5Spread the onion and mushroom mixture over the base of the pizzas, then add the mozzarella, torn into pieces and dotted about. Place the sliced potatoes over the top and season with black pepper.
Step 6Drizzle over a little olive oil and bake in the oven for 12-14 minutes, until the base is cooked through and the top golden.