Potato and Rosemary Pizza


  • 1 sachet Instant Dried Yeast
  • 1/2 cup warm Water
  • 1 cup Plain Flour
  • Pinch of Sugar
  • 1/4 tsp Salt and Pepper
  • 1 tbsp Rosemary leaves
  • 2 tsp Vasse Virgin Extra Virgin Olive Oil
  • 1/4 cup Vasse Virgin Garlic Pressed EVOO
  • 300gm Desiree Potatoes, washed with skin on



Combine yeast, water and sugar in a jug. Set aside for 5 minutes or until the mixture is foaming. Combine flour and salt in a large bowl and make a well in the centre. Pour the yeast mixture into the well of the flour mixture along with the olive oil. Stir to almost combine then use your hands to mix it until a dough forms. Knead the dough for 5 minutes on a well-floured surface until it becomes smooth and elastic. Place the dough in a bowl and cover with a towel and leave in a warm place for 1 hour to rise or until the dough has doubled in size. Add salt and pepper to the garlic oil in a small bowl and set aside to infuse. Preheat the oven to 230 degrees. Roll the dough into a rectangle. Put onto a baking tray and evenly layer the sliced potatoes, rosemary and garlic oil, then bake for 25 minutes. Enjoy!