Summer Potatoes
Potato and gorgonzola pizza topped with fresh rocket
Makes 2 pizzas
Pizza dough
240g cake flour
10g instant yeast
salt, to taste
5ml (1 tsp) olive oil
200ml lukewarm water
2 garlic clove, finely chopped
45ml (3 tbsp) olive oil
4 large potatoes, thinly sliced
15ml (1 tbsp) fresh basil leaves, snipped
15ml (1 tbsp) fresh rosemary, snipped
80g blue cheese, crumbled
60ml (¼ cup) Parmesan, freshly grated
rocket leaves, to serve
1 Preheat the oven to 200°C.
2 Mix all of the dough ingredients. On a lightly floured work surface, knead the dough for a few
minutes. Divide the dough into two balls and leave covered in a warm place until doubled in size.
3 Roll each ball out on a sheet of baking paper to about 3mm in thickness.
4 Mix the garlic and oil and brush over the bases. Scatter the potato and then the herbs and cheeses.
5 Gently lift the baking paper onto a baking tray and bake until the pizza is cooked and the cheese
has melted for about 10 minutes. Top with the rocket and serve while still hot.
Assorted Potato Pancakes with Two toppings – salmon, asparagus and sour cream
Serves 4
Potato pancakes
3 potatoes, boiled, peeled and mashed
3 large eggs,
salt and freshly ground black pepper, to taste
2 spring onions, finely chopped
80ml milk
45ml (3 tbsp) cake flour
5ml (1tsp) baking powder
zest of ½ lemon, finely chopped
45ml (3 tbsp) Dijonnaise
250g asparagus, blanched
125ml (½ cup) sour cream
50g smoked salmon
fresh chives
lemon wedges, to serve
1 To make the pancakes, mix all of the ingredients well together and leave to stand for 5 minutes.
2 Brush a non-stick frying pan with a little butter and in batches add 15ml (1 tbsp) of the batter into
the frying pan. Cook until golden and slightly puffed, about 1 minute on each side. Remove and keep
warm until all of the batter is used.
3 Spread half of the pancakes with a little Dijonnaise and top with the asparagus and chives. The
other half of the pancakes, spread with sour cream and top with the salmon and herbs. Serve with
lemon wedges.