Potato & Anchovy Pizza
Potato
& Anchovy Pizza
Serves 4 Prep 25 minutes + 1 hour to prove
Cook 15 minutes Cost $3.40 a serve
·
2 tablespoons olive oil, plus 2 tablespoons extra
·
7g sachet (2 teaspoons) dried yeast
·
3 ½ cups plain flour
·
1 teaspoon salt
·
3 small potatoes, scrubbed, very thinly sliced
·
12 anchovy fillets, chopped
·
3 slices mozzarella cheese, torn
·
½ cup freshly grated parmesan
·
1 fresh long red chilli, thinly sliced
·
Vegetable oil, to shallow-fry
·
1 cup flat-leaf parsley leaves
Combine olive oil, yeast, a pinch of the flour and 1⅓ cups
water in a large bowl. Set aside for 3 minutes or until foamy. Gradually add
remaining flour and salt, mixing until a dough forms. Turn dough out onto a
lightly floured surface; knead for 10 minutes or until smooth and elastic.
Place in a lightly oiled bowl, turn to coat, cover with plastic food wrap and
set aside for 1 hour or until doubled in size.
Preheat oven to 220°C/200°C fan-forced. Line three baking
trays with baking paper. Divide dough into three equal portions; roll out each
portion on a lightly floured surface into 5mm-thick discs. Transfer pizza bases
to prepared trays. Scatter with potato, anchovies, mozzarella, parmesan and
chilli, then drizzle with extra olive oil.
Bake, swapping trays halfway during cooking, for 15 minutes
or until golden and cooked through.
Meanwhile, heat vegetable oil in a large, heavy-based
saucepan over moderate heat (oil is ready when a cube of bread crisps quickly
without absorbing oil). Cook parsley, in batches, for 30 seconds or until
crisp. Using a slotted spoon, transfer to paper towel to drain.
Top pizzas with parsley. Slice pizzas and serve.
