Rosemary, Onion & Potato Pizza from Chef Tom Allbrook

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Ingredients for the white pizza sauce:

1x tbsp. Plain flour
4x Garlic cloves, thinly sliced
300ml Milk
150g Parmesan
25g Unsalted butter

Method: In a saucepan place the milk, sliced garlic, butter, salt and pepper. Bring this up to a simmer then add the flour, mix well, and leave to stand on one side for use later. It may thicken a little so if this does happen. thin it down by adding a little warm water.

Ingredients for the Pizza dough:

500g Strong white flour
7g Instant yeast
320ml Tepid water
10g Salt
10g Sugar
Glug of oil

Method: In a bowl add the flour, salt, sugar, oil and yeast, and mix together slowly whilst pouring in your water. Once all ingredients are mixed to a dough, tip it out on to a floured surface and need for a couple of minutes. Break into individual balls about the same size as an egg, roll them in your hands until perfectly round, place on a floured tray and leave for about 40 mins to rise. Once they have risen scatter some flour on your work top, flatten out the dough with your hands and finish by rolling into any shape you like, with a rolling pin.

Topping:

1tsp. Finely grated parmesan
½ Mozzarella ball, torn up
1 X Thinly sliced cooked potato
2 X Sprigs of rosemary
Caramelised onions (The equivalent of one red onion)

Cook Pizzas at 240C (or as high as your oven goes) for about 10 – 12 minutes. This will make 8 small pizzas or 4 large ones.

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