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


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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