An entrée pizza isn’t a pizza for consuming between main courses, although you could do that if you want. And it’s not the main course either. No, here it’s a first-course pizza: to refuel hungry teenagers when they get home from school, and to feed hungry guests as they walk in the door.
A drizzle of olive oil across the top means we can cut down on the amount of cheese and leave space for the next courses.
As with our pesto pizza, there’s no recipe for pizza base here. That’s waiting for another day as I try to find a gluten free one.
An entrée pizza: potato and rosemary
- pizza base (buy one or make one, it’s up to you)
- thinly sliced zucchini
- very thinly sliced potato (use the slicer on a cheese grater)
- finely chopped rosemary, with the flowers if you can
- extra virgin olive oil
- a sprinkle of mozzarella cheese
- Spread the tomato past sparingly onto the pizza base. You want only a think layer.
- Arrange the sliced potato and zucchini across the top.
- Drizzle across the olive oil.
- Scatter the finely chopped rosemary (with flowers) across the top.
- Top with the cheese.
- Bake in a 160 degree Celcius (320F) oven until the potato is soft and the cheese oozes into all the right spaces.
The oven is set a bit slower than usual because it means we can just let the potato and zucchini cook on the pizza. We would otherwise have to pre-cook the vegetables, then let them cool, arrange them on the pizza and then cook the thing again. That defeats the whole point of this being something I can throw together very easily before people start walking in the door. So thinly sliced it is.
I’m taking it to Fiesta Friday to share with Angie@thenovicegardener and her co-hosts, Mr Fitz@Cooking with Mr Fitz and Justine@Eclectic odds n sods, and everyone else who wants to come along. You know there’s some amazing food there, and some wonderful friendly people, so I can’t wait to start.