Prosciutto & Potato Pizza With Olive Tapenade
This pizza con patate comes straight from the cobbled streets of Rome. Load your dough with rich tomato sauce, mozzarella and potato before baking till golden. Top with fresh prosciutto and olive tapenade to finish. Bellissimo.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Flour, Salt, Sugar, Water, Olive oil, Pepper (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Put a large baking tray (or two!) in the oven to heat up (this will stop the pizza bottom[s] from going soggy!)
Dust your work surface with a handful of flour
Cut your pizza dough in half
Shape the dough into 1 ball per person, cover with cling film and set aside for 15 min
Slice your potato[es] (skin on) into discs
Add the potato discs to a large heat-proof bowl covered with cling film and pierce a few holes in the top
Put the bowl in the microwave and cook for 4-6 min or until fork tender
Drain your mozzarella, then pat and squeeze as much liquid out as you can with kitchen paper
Tear the drained mozzarella into rough, bite-sized pieces
Peel and finely chop (or grate) your garlic
Add your tomato paste to a bowl with the chopped garlic, your dried oregano and a drizzle of olive oil
Add 5 tbsp [7 1/2 tbsp] [10 tbsp] cold water and season with a generous pinch of salt and pepper and 1 tsp [1 1/2 tsp] [2 tsp] sugar and stir it all together – this is your tomato base
Once the dough ball[s] have rested for 15 min, press your palm into the middle of a dough ball[s] to flatten it until it is twice as wide
Turn the dough over and repeat a few times, until approx. 24cm in diameter – this is your pizza base[s]
Tip: Very carefully, gently stretch the dough to help you!
Remove the heated tray[s] from the oven and carefully line with baking paper
Transfer the pizza base[s] to the baking tray[s] and spread the tomato base evenly over the pizza base[s] with the back of a spoon and top with your cooked potatoes and torn mozzarella
Put the tray[s] in the oven for 12-15 min or until or until the pizza base[s] is golden and crisp – this is your potato pizza[s]
Tip: Cooking for 4? Do this in batches!
Wash your salad, then pat dry with kitchen paper
Once the pizza[s] is cooked, top the pizza[s] with your sliced prosciutto and salad then dollop your black & green olive tapenade all over – this is your prosciutto & potato pizza with olive tapenade
Serve the prosciutto & potato pizza with olive tapenade and drizzle with a little olive oil
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, milk).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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