Potato Pizza & Olive Salsa
SERVINGS
4
PREP TIME
20 mins
COOK TIME
25 mins
INGREDIENTS
2 Pizza bases or pita bread works well
2 Potatoes very thinly sliced
1 Zucchini slices
100g Cherry Bocconcini
2 tbl olive oil
1 tsp rosemary dried or fresh
1 tsp dried oregano
2 garlic cloves crushed
1 red onion thinly sliced
Olive Salsa
1/2 jar Three Threes stuffed green olives drained
1 garlic clove
1/2 lemon zest and juice
2 tbl capers
1 tbl olive oil
20 roasted almonds
1 tsp dried oregano
To Serve
Greek yoghurt
Rocket
METHOD
Pre-heat fan forced oven to 200 degrees. Then lightly boil potatoes in a saucepan with some salt for roughly 5 minutes just to start the cooking process. They should still be firm.
Once potatoes are soft start building the pizza starting with some olive oil, then add garlic and onion. You can then start evenly distributing the zucchini and potato
Drizzle again with olive oil, sprinkle with oregano and rosemary then tear the bocconcini scatter over the potato.
Bake in the oven for about 20 minutes or until potato becomes brown and golden.
To make olive salsa put all ingredients in a food processor or mortar and pestle and blitz until its still chunky but well combined. Season to taste.
Once pizzas are ready top with the salsa a good drizzle of yoghurt and fresh rocket
DEMONSTRATION
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