Ingredients
| 2 potatoes, diced | |
| ¼ cup olive oil | |
| 3 cloves garlic, finely sliced | |
| 3 strips lemon zest | |
| 5 uncooked pizza bases | |
| ¼ cup pickled fennel* |
For the pickled fennel recipe click here
For the sourdough pizza bases click here
Instructions
| 1. | Boil the potatoes in lightly salted water until just cooked, then drain. |
| 2. | Heat the olive oil in a large pan over a medium heat. |
| 3. | Add the garlic and lemon strips and fry for 2 minutes. |
| 4. | Add the potatoes and coat in oil. Remove from the heat. |
| 5. | Cover half a pizza base with 3 tablespoons of potatoes, avoiding the edges of the dough. |
| 6. | Top with 2 tablespoons of pickled fennel. |
| 7. | Brush edges of dough with water and fold the remaining half of dough over filling. |
| 8. | Use your hands to bring edges together and seal. |
| 9. | Repeat with the remaining ingredients. |
| 10. | To cook, heat a pizza stone as before, but set oven to 200˚C bake. Cook for 10-15 minutes. |
Recipes, food styling & photography Will Bowman & Jane Lyons
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