PIZZA WITH NEW POTATOES ROSEMARY AND BLUE CHEESE

I love pizza: with a good, thin, burnt-at-the-edges crust that seductively conspires to be both crisp and chewy at the same time. Spare me from those hefty, overloaded slabs favoured by so many fast food places. A few simple ingredients, and voila! My perfect Pizza

One quantity of Pizza Dough you can of course use ready made pizza bases

1 tablespoon Olive Oil

200 g cooked new potatoes

2 onions quartered and finely sliced

2 garlic gloves crushed

2 tablespoon of Rosemary chopped

150g of blue cheese.

salt and Pepper

First of all put your oven on it’s highest heat to warm up, preferably with a pizza stone in, failing that a large baking tray.

Heat the oil in a frying pan over a medium heat, when sizzling add the onions turn down the heat, and cook slowly till soft, about 15 mins. Turn off the heat, and stir in the garlic rosemary, salt and pepper.  This mix will do 3 pizzas.

Divide your dough into 3 and roll out thinly. Take your Pizza stone or baking sheet  out of the oven and work very quickly. Top first with the onions and then potatoes, finishing with the cheese. Season and trickle with a little olive oil. Put in the oven to bake for 10-12 minutes until crisp below and bubbling on top. Repeat with the remaining dough, I usually fit 2 pizzas at a time in my oven.

Serve at once with rocket salad . If you’ve enjoyed this why not try Cheddar and Beetroot

Original Recipe Hugh Fernley-Whittingstall River Cottage. VEG