Carisma Potato, Broccoli, Rosemary and Garlic Pizza
Using a dough hook in a bench top mixer, combine the dry dough ingredients on low.
Add the oil, followed by the water in a continuous slow stream until a dough has formed.
Increase the speed to med and allow it to continue to “knead” the dough for a further 6-10minutes. It should now be elastic and soft. (This can of course be done by had – mix all the dry ingredients in a bowl, make a well in the centre and add the wet ingredients. Using your hand or a wooden spoon slowly stir the well gradually combining dry and wet until it has formed into a rough dough. Turn out onto a floured bench top and knead for 10 minutes until elastic and soft)
Lightly oil the boil, place dough ball back in bowl, cover with cling wrap, or a damp towel and leave in a warm area to prove for an hour (it should double or even triple in size)
Using a mandolin (or superb knife skills) shave/finely slice the potatoes and broccoli.
Place in a bowl and toss with the salt, garlic, rosemary leaves and olive oil and set aside for 20mins. The potatoes and broccoli will soften.
Preheat the oven to the hottest possible temp – I did 260’c.
Turn out the dough and roll it into a large round or rectangle – approx 35cm and place on a lightly floured tray.
Spread the creme friache evenly over the base, leaving a crust area of 1cm.
Top with taleggio and then potato and broccoli, and finally some chilli flakes.
Bake until the crust is golden and the potato and broccoli toppings have begun to crisp – about 25mins