Potato Garlic and Rosemary Pizza

If you have leftover dough from your home made pizza napolitana, use it up on this snack. This makes 1 pizza.

1 ball pizza dough
1 medium potato, peeled and sliced into very thin slices lengthwise
3 cloves garlic, paper outer skin removed but leave unpeeled, cut a few nicks through the skin
2 sprigs rosemary, leaves removed
garlic powder, salt and pepper
very good olive oil

Preheat the oven to 250 degrees celsius convection (ie no fan)

Dry fry the garlic for a few minutes to release some of the garlic juices.

Boil the potato in boiling water for 2 minutes. Drain the potatoes and rinse with cold water to remove the starch. Dry the potatoes using a clean tea towel.

Add the potatoes to a bowl and add a pinch or two of salt, pepper and garlic powder and gently rub into the potato. Drizzle some olive oil into the bowl and mix to combine.

Roll or stretch your dough into the shape of or baking tray or skillet.

Place the potatoes on the dough, leaving a rim of dough around the outside without potato. Add the garlic, nick side facing down. Sprinkle the rosemary leaves over the top. Drizzle a little more olive oil.

Place the baking tray or skillet on the stovetop and cook on high heat for 2-3 minutes to crisp the base of the pizza.

Switch the oven to the grill setting.

Cook in the oven for 6-8 minutes or until the dough is crisp and brown around the edges and the potato is starting to brown.

Halfway through the cooking, rotate the tray to ensure even browning and switch the oven to the fan setting for the final 3 minutes.

Remove from the oven and slice and serve.