Quick Flatbread Pizza with Charlotte Potatoes & Rosemary
Quick Flatbread Pizza with Charlotte Potatoes & Rosemary From Ainsley’s National Trust Cook Off, ITV Potatoes on a pizza may sound a little strange but it’s a
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.
Cooking tools:
- Mandoline
- Food processor
- Rolling pin
- Pizza peel
- Pizza oven
- Oven
- Saucepan
- Colander
- Kitchen towel
- Mixing bowl
- Baking sheet
- Fork
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Microplane
- Grater
- Serving platter
Ingredients
- 250g plain flour, plus extra for dusting
- 2 tsp baking powder
- ½ tsp salt
- 250g thick Greek yoghurt
- 300g small waxy potatoes, sliced thinly on a mandoline or in a food processor
- 250g ricotta, drained or mascarpone
- 1 clove of garlic, minced
- 40g Grana Padano or Parmesan, grated
- ½ lemon, zested
- sea salt
- freshly ground black pepper
- 2 sprigs of rosemary, leaves picked, roughly chopped
- 1-2 fresh medium-hot chillies, finely sliced into rings
- extra virgin olive oil, for drizzling
- edible flowers or dressed rocket leaves, to serve (optional)
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