Pizza con patate e arucola

Potato & rocket pizza

Taleggio cheese is a semi-hard cheese, like a slightly firmer mozzarella cheese, or a brie. It has a thin crust and a strong aroma, but a comparatively mild flavour. You can substitute brie for the taleggio cheese but your pizza won’t have the same distinctive taste.

Preparation time: 10 minutes

Cooking time: 12 minutes

Makes: one 30 cm (12 in) round pizzas (serves 4–6)

½ quantity pizza dough

2 tablespoons extra virgin olive oil

1 potato, very thinly sliced

100 g (3½ oz) taleggio cheese, cut into small pieces

1 handful rocket (arugula)

extra virgin olive oil, for drizzling

Preheat the oven to 230°C (450°F/Gas 8). Place a large, heavy pizza or baking tray in the oven to heat.

Shape the pizza dough into a ball. Flatten the ball, then use a lightly floured rolling pin to roll out on a piece of non-stick baking paper to a 25 cm (10 in) round.

Drizzle the pizza base with oil. Cover with a layer of potato, leaving a thin border, sprinkle with the taleggio cheese and season.

Remove the tray from the oven and carefully slide the pizza (still on the baking paper) onto the tray.

Cook for 8–12 minutes, or until the potato is cooked. Garnish with the rocket, drizzle with oil and scatter with rocket.

Use a lightly floured rolling pin to roll out the pizza dough on a piece of non-stick paper.