Pizza bianca with potato, anchovy and sage

Name: Pizza bianca with potato, anchovy and sage
Yield: Makes two pizzas, serves two as a main with a salad or four as a snack
Ingredients: 1 tsp fast-action dried yeast; 200 g strong white bread flour, plus extra for dusting the worktop; 120 ml lukewarm water; 40 g pecorino romano, finely grated; 200 g mascarpone; 1 tbsp olive oil, plus extra for greasing; 50 g spring onions, thinly sliced at an angle; 180 g new potatoes, finely sliced (unpeeled) on a mandolin; 2 lemons: finely grate the zest to get 2 tsp; 3 tbsp olive oil; salt and black pepper; 8 sage leaves, finely chopped; 4 anchovy fillets, drained and finely chopped

Preparation info

Makes
two
pizzas

Difficulty
Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

About

Making your own pizza dough is easy, rolling it out is fun, and it’s a great thing to get kids involved with in the kitchen. Make the dough up to 3 days in advance and refrigerate. The potatoes and mascarpone can be made the day before, ready to assemble. I’ve made a white pizza here, but put whatever you want on top.

Ingredients

Dough

200 g strong white bread flour, plus extra for dusting the worktop
1 tsp fast-action dried yeast

Main course
Side dish
Pescatarian
Pizza

Method

Put the flour and yeast into a large bowl with the oil and ½ teaspoon of salt. Stir to combine, then pour in the water, using a spatula to bring together. Transfer to a lightly oiled surface, then, with lightly oiled hands, knead the dough for 5 minutes until soft and elastic. Ad