Our kitchen renovation is coming along well, if a little slowly. We now actually have a sink downstairs (having to go all the way up to the third floor to get water was getting rather tiring and it made it so much more difficult to make a cup of tea than it should be!), we have done most of the hard labour, and I had a shiny new range cooker installed yesterday. Pretty much all that is left to do is painting and tiling, as well as the monumental task of organising all of my baking supplies and photography props…
I was planning on christening the new cooker with a cake, but after weeks of surviving on microwave food we were in need of a proper meal! This new potato, caramelised onion, rosemary & gruyère pizza provided all of the cheesy, carby goodness that we needed after a day of hard work in the kitchen (range cookers are heaaavy!!).
Potato on pizza may seem slightly strange, but it really works; particularly with the sweet caramelised red onion, fragrant rosemary and nutty gruyère cheese. I used British Gem new potatoes which are a perline variety of new potato that is available later in the year than the usual Jersey Royals; so they can be used all throughout the Summer. They have a buttery flavour and taste best with the skin left on so there is minimal preparation involved and they are very versatile – they are good boiled, steamed, baked or roasted.
They are grown by British growers and after harvesting they make their way into stores within 48 hours, so you know they they are absolutely fresh. They are available loose or in 1kg packs and are sold exclusively in Sainsbury’s from May until the end of August.
This new potato, caramelised onion, rosemary & gruyère pizza is perfect for a tasty lunch or dinner served alongside a green salad. If you are making it for vegetarians then you need to make sure that the variety of gruyère that you use is suitable for vegetarians as not all of them are, and you will need to use a vegetarian alternative in place of the parmesan which is often labelled as ‘Italian hard cheese’.
New Potato, Caramelised Onion, Rosemary & Gruyère Pizza
- 300 g strong white bread flour
- 1 1/2 tsp fast action yeast
- 1 tsp salt
- 1 tsp sugar
- 1 1/2 Tbsp olive oil
- 200 ml lukewarm water
- 2 large red onions
- 1 Tbsp olive oil
- 1 tsp sugar
- salt and pepper
- 275 g British Gem new potatoes
- 1 Tbsp olive oil
- 1 Tbsp finely chopped fresh rosemary
- 200 g gruyère cheese grated
- 35 g parmesan cheese grated
To make the pizza dough, place the flour in a large bowl and add the yeast to one side and the salt and sugar to the other. Mix everything together and make a well in the centre, add the olive oil and gradually add the water until it comes together into a slightly sticky dough. You may not need to use all of the water or you may need to use a little more.
Turn the dough out onto an un-floured surface and knead for about 10 minutes until smooth and elastic. It should be a little sticky at first but become smooth as you knead.
Place the dough in a lightly oiled bowl, cover, and set aside to rise for an hour or two until doubled in size. Alternatively, you can place the bowl in the fridge for up to a couple of days.
While the dough is rising prepare your toppings. Thinly slice the red onions and pour 1 Tbsp olive oil into a pan over a low heat. Add the onions and cook gently for five minutes until softened. Add the sugar and a pinch of salt and continue to cook gently, stirring every now and again, for about 20 minutes until soft and sticky.
Thinly slice the potatoes. Bring a pan of salted water to the boil and add the potatoes. Simmer for about five minutes until tender but not falling apart. Drain well then pat dry with kitchen paper. Toss the potato slices together with the rosemary, 1 Tbsp olive oil and some salt and pepper.
Preheat the oven to 220°C/425°F/gas mark 7. Divide the dough into two pieces and roll into balls. Line two baking sheets with baking parchment and sprinkle with semolina. Dust a worksurface with flour and semolina.
Roll each ball of dough out into a circle about 25cm/10 inches wide and place each one on one of the prepared baking trays.
Scatter the caramelised onions over the pizza bases. Top with the grated gruyère cheese then arrange over the potato slices in a single layer. Scatter over the parmesan cheese then bake for about 25 minutes until golden.
For another way to use British Gem potatoes, check out Tin and Thyme’s lighter Spanish tortilla: http://tinandthyme.uk/2017/07/easy-spanish-tortilla/
This post is sponsored by Sainsbury’s, thank you for supporting the brands that allow me to continue doing what I love – playing with food and making a mess of my kitchen.