22 7 The little PIZZA cookbook7777777777777777777777777777777777777777777777777777777777777777Preparation time: 20 minutesCooking time: 25–30 minutesMakes: two 30 cm (12 in) round pizzas (serves 6–8 as a starter)1 quantity pizza dough (see page 168)2 tablespoons olive oil2 garlic cloves, crushed2 potatoes (such as desiree) (about 300 g/10½ oz), unpeeled, very thinly sliced1 tablespoon rosemary leaves, plus extra, to garnish1 teaspoon saltPreheat the oven to 220°C (425°F/Gas 7). Cut the dough into two even portions and shape each into a ball. Press each ball to fl atten, then use a lightly fl oured rolling pin to roll out each ball on a piece of non-stick baking paper to a 30 cm (12 in) round. Transfer the pizzas (still on the baking paper) to two large, heavy pizza or baking trays. Mix 2 teaspoons of the olive oil with the garlic and brush evenly over the pizzas. Gently toss the remaining olive oil, potato, rosemary, salt and freshly ground black pepper, to taste, in a bowl. Arrange the potato slices in overlapping circles over the pizzas. Drizzle with any oil remaining in the bowl. Bake the pizzas for 25–30 minutes, swapping the trays around halfway through cooking, or until the bases are crisp and golden and the potato is tender. Serve immediately, sprinkled with a little extra rosemary.Pizza con patate e rosmarinoPotato & rosemary pizzaDesiree potatoes have a creamy yellow fl esh and smooth red skin. Th eir fi rm texture makes them ideal for this recipe. You could also use Pontiac, Red Rascal, Royal Blue Sebago or any other variety of potato with a fi rm texture.76 7 The little PIZZA cookbook7777777777777777777777777777777777777777777777777777777777777777Heat 2 tablespoons of the olive oil in a large frying pan over medium heat. Cook the onion, stirring occasionally, for 10 minutes or until soft ened. Add the chorizo and cook for a further 10 minutes, stirring occasionally (the onion will start to caramelise so you need to keep it moving so it doesn’t burn). Transfer to a plate and set aside to cool.Preheat the oven to 200°C (400°F/Gas 6). Line two large, heavy baking trays with non-stick baking paper.Shape the dough into a ball. Press the dough to fl atten, then use a lightly fl oured rolling pin to roll out the dough on a lightly fl oured surface to a 30 x 45 cm (12 x 17¾ in) rectangle. With the longest side closest to you, spread the dough evenly with the pizza sauce, leaving a 5 cm (2 in) border at the edge furthest from you and a 1 cm (½ in) border along the remaining three sides. Brush the border with the remaining olive oil. Top the sauce with the cooled onion and chorizo mixture and half the parmesan.Starting with the edge closest to you, roll up the dough into a log. Cut the log into 10 even portions, wiping the knife clean aft er each cut. Place fi ve scrolls, cut sides up, on each tray, spacing evenly. Sprinkle the scrolls with the remaining parmesan cheese and then press each to fl atten slightly to about 3 cm (1¼ in) thick.Bake for 20 minutes, swapping the trays around halfway through cooking, or until golden and cooked through. Serve warm.2½ tablespoons olive oil2 brown onions, halved, thinly sliced2 chorizo (about 300 g/10½ oz), cut into 1.5 cm (5/8 in) chunks1 quantity pizza dough (see page 168)125 ml (4 fl oz/½ cup) roasted tomato pizza sauce (see page 169)120 g (4¼ oz/1 cup) coarsely grated parmesan cheesePreparation time: 20 minutes (+ plus cooling time)Cooking time: 40 minutesMakes: ten rolls (serves 10)Panini di pizza con chorizo Chorizo pizza rollsChorizo is made from roughly chopped pork, with spicy infusions of chilli and smoked paprika (which also gives it its red colouring). Th ere are hundreds of diff erent varieties of chorizo and each will bring a diff erent fl avour to this pizza.152 7 The little PIZZA cookbook7777777777777777777777777777777777777777777777777777777777777777Heat the olive oil in a very large saucepan over medium heat and cook the onion, stirring oft en, for 35–40 minutes or until very soft and starting to caramelise. Add the sugar and vinegar andcook, stirring, for 5 minutes or until any excess liquid has evaporated. Season with salt and freshly ground black pepper. Set aside to cool.Preheat the oven to 230°C (450°F/Gas 8). Line four large, heavy baking trays with non-stick baking paper.Take a small, walnut-sized portion of dough and roll out on a lightly fl oured surface to a 6 cm (2½ in) round. Repeat with the remaining dough to make another 45 bases. Place on the trays, leaving 2 cm (¾ in) between each.Top the pizzas with the onion mixture, olives and goat’s cheese.Bake two trays of pizzas for 10 minutes, swapping the trays around halfway through cooking, or until the bases are crisp and golden. Repeat with the remaining trays of pizzas. Serve the pizzas immediately, garnished with the mint. 80 ml (2½ fl oz/1/3 cup) olive oil1.5 kg (3 lb 6 oz) brown onions, halved lengthways, thinly sliced3 teaspoons caster (superfi ne) sugar2 tablespoons balsamic vinegar1 quantity parmesan cheese pizza dough (see page 168), adding 1 tablespoon dried mint to the fl our mixture300 g (10½ oz) pitted black olives, halved lengthways220 g (7¾ oz) soft goat’s cheese, crumbled1 handful small mint leaves, to garnishPreparation time: 35 minutes (+ cooling time)Cooking time: 1 hour 5 minutes Makes: 46 mini round pizzasMini pizze con balsamico, cipolla e caprino Mini balsamic onion & goat’s cheese pizzasGoat’s cheese is available in a variety of shapes and sizes such as pyramids, cones and cylinders. Th e fl avour can be mild or pronounced, depending on how long the cheese has been aged.We hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >