Potato pizza has been an obsession of mine since 1978 when I first tasted it in Rome near Termini station. It sounds heavy, and my first attempts were just that, but they steadily improved over the years. Then along came
Preheat the oven to its maximum with the baking trays inside.
Using a mandolin or food processor slicer blade, cut the potatoes into as thin slices as possible then put into a bowl of cold water to de-starch.
Roll out two pizza bases as in the previous recipes. Take a small handful of sliced potatoes and wring out dry, then spread around the bases, leaving a clear rim. Season well, then dot with mozzarella dice, scatter with a few rosemary needles, and drizzle with a little oil. Bake for 10 minutes until the potatoes are browning. Serve a little rocket salad in a mound on top of the hot pizza. Share these ones and start baking two more, they will be needed.
© 1996 Alastair Little. All rights reserved.