pizza guy #5 – potato, leek and rosemary

This pizza was formed as we had a leek that needed to be used. It was tasty and a good vegetarian pizza. Without the mozzarella it can be vegan.


While Cass gets the webber ready, I make the quick tomato sauce and organise all ingredients for every pizza we intend on making. Cass then comes in to help and we take turns making the pizza. When we have friends over, everyone chips in with rolling, topping and cooking.

ingredients for 2-3 small leek, potato and rosemary pizzas:

quick tomato sauce (see basics)

2 large potatoes

1 leek

2 tbs rosemary

1 lemon

Bring the pizza stone up to temperature before you put a base on it. You can do this in an oven or webber. If in an oven and you don’t have a pizza stone, have an oven tray heated. The temperature regardless of in a webber or oven should be at 240 degrees Celcius.

While the webber or oven is getting up to temperature make your quick pizza sauce, see basics: pizza guy #2 – quick tomato sauce.

And organise your toppings:

Cut potatoes into thin (5mm) circles (leave skins on). Fill a medium sauce pan ¾ full with water. Add the potatoes and salt to taste. Boil until potatoes are almost tender – they will cook more in the webber or oven.


Heat 1 tbs of olive oil in a medium pan. Thinly slice the white part of the leek (about ¾). Add the leek and salt and pepper to taste to the pan. Stop once the leek is golden brown.

When the oven or webber is coming up close to temperature, organise your first base.

Flour your bench. Divide the dough into equal portions and roll into balls. Press one down into a round shape and flour both sides. Using a floured rolling pin or large glass, roll out the dough from the middle out to make a circle shape. Keep flipping the dough over as your roll, so you end up rolling it from both surfaces. Stop when it is about 2-3mm thick. This will form your first base.

Dust a small handful of semolina or polenta on a large board. Sit your rolled out base on top and move it around to coat the underside with the semolina or polenta. This prevents it from sticking when you add the sauce to the top.

Add a spoonful or 2 of quick tomato sauce. Coat the base.

Sprinkle mozzarella over the base. Add about 4 slices of potato and a small handful of leek. Sprinkle with some rosemary.

Dust a small handful semolina or polenta onto your pizza stone or oven tray. Each time you cook a new pizza, scrape off the old semolina or polenta and dust more on your tray or stone. Move onto your oven tray or pizza stone.

Ready once the bottom is golden to slightly charred. About 10 minutes at 240 degrees Celsius.

Add a squeeze of lemon just as you’re serving.


One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s