Eddie Betts' No-knead Potato Pizza

Method

STEP 1

Combine the flour, yeast, salt and sugar in a large bowl and make a well in the centre. Add the water and 2 tbs oil and stir until combined (the dough
will be wet and sticky). Cover and set aside in a warm, draught-free place for 1 hour or until dough doubles in size.

STEP 2

Preheat oven to 250°C. Grease a 25cm x 37cm baking tray. Use a mandolin or vegetable slicer to cut potato into thin slices. Place in a large
bowl with the garlic and remaining oil. Season. Use clean hands to combine.

STEP 3

Transfer the dough to the tray (it will still be sticky). Use wet fingertips to spread and press the dough over the tray, stretching out to the corners.
Sprinkle with the mozzarella and arrange potato slices over the top. Bake for 20 mins or until golden.

STEP 4

Transfer the pizza to a serving board and sprinkle with parmesan and rosemary to serve.

PER SERVE
Energy 2547kJ/609 Cals (29%) Protein 17g (34%)
Fat 26g (37%) Sat Fat 7g (29%) Sodium 757mg (38%)
Carb 77g (25%) Sugar 4g (4%) Dietary Fibre 4g (13%)