Taleggio pizza with onion, potato and rosemary recipe

Step 1

For the pizza dough, combine yeast, sugar and 450ml lukewarm water in a bowl, cover and stand for 10-15 minutes until frothy. Combine flour and 1 tbs salt flakes in a stand mixer fitted with the dough hook attachment. Add yeast mixture and oil, and knead for 10 minutes or until smooth and elastic. Transfer to a greased bowl, cover and stand in a warm place for 2 hours or until doubled in size. Divide dough into 4 balls and place on a tray. Cover and refrigerate for 24 hours. (The dough can be frozen for up to 6 months.) Stand at room temperature for 1 hour before baking.

Step 2

Heat a medium non-stick frypan with 1/4 cup (60ml) olive oil over medium heat. Add onion and sugar, and cook, stirring occasionally for 1-2 minutes. Reduce heat to low and cook, stirring frequently, for 20-30 minutes until caramelised. Season and set aside.

Step 3

Preheat oven to 220°C. Grease 4 large baking trays and line with baking paper.

Step 4

Bring a medium saucepan three- quarters full with salted water to the boil. Add the sliced potatoes and blanch for 3-5 minutes. You just want to partially cook the potatoes, they will finish cooking in the pan. Drain and pat dry with a clean tea towel or paper towel. Set aside.

Step 5

Heat a large frypan with 5mm of extra olive oil. Being mindful of the hot oil, add half of the potato slices and cook, tossing gently in pan for 4-5 minutes or until golden and cooked. Transfer to a tray lined with paper towel. Set aside and repeat with remaining potatoes. Season to taste.

Step 6

On a lightly floured surface, work with 1 piece of dough at a time and roll out into a rough 20cm x 40cm oval. Transfer to prepared tray and brush with extra olive oil. Repeat with remaining dough. Working with 2 pizza bases at a time, place in the oven and bake for 10-12 minutes or until lightly golden. Repeat with remaining bases.

Step 7

Divide caramelised onion among pizza bases and spread evenly, leaving a 1cm border. Top with rosemary, potato slices and caved-aged Taleggio. Working with 2 pizzas at a time, bake for 12-15 minutes or until edges are golden and crispy, and cheese is melted. Scatter with freshly ground black pepper and serve while hot.