Durrus and Potato Pizza Recipe

This recipe lets the rind sing! Potatoes on pizza might sound a bit much but they’re surprisingly good. The trick is to slice them very thinly and only use a single layer so they don’t make everything too claggy and thick.

SERVES 6 

Ingredients:

375ml warm water 

1 teaspoon dried yeast 

110ml olive oil 

salt and freshly ground black pepper 

600g 00 flour 

3 sprigs of fresh rosemary 

6 cloves garlic 

2 medium Rooster potatoes, peeled 

1 large sweet potato, peeled 

250g crème fraîche 

360g Durrus, sliced 

Method:

To make the dough, pour the water into a jug and mix in the yeast, smoothing it against the sides to ensure it’s dissolved. Add 50ml of the olive oil and 1 teaspoon of salt to the liquid. Pour into a bowl with the flour and mix to form a dough. Leave for 10 minutes. 

Turn the dough on to an oiled surface and knead lightly until it comes together. Put it back in the bowl, cover and leave for 90 minutes to prove. 

Meanwhile, remove the leaves from the rosemary sprigs and combine in a mortar and pestle with the garlic and a pinch of salt. Bash this into a paste and then add the remaining olive oil. Transfer the entire mixture to a saucepan and heat the oil gently for about 10 minutes. Turn the heat off and leave the oil to infuse with garlic and rosemary flavours. 

Roll out the dough and dimple it with your fingers. Fold it over like a sheet on itself and dimple again before rolling and repeating this a second and third time. 

Return the dough to the bowl to rest for a further 30 minutes. 

Divide the dough into three and roll into rounds or rectangles, whichever you prefer.Preheat the oven to 220ºC – or as high as it will go! 

Finely slice the potatoes and sweet potato into paper thin rounds and arrange them on the pizza bases in a single layer. 

Dot the potatoes and sweet potato with blobs of crème fraiche and place the slices of Durrus in between the blobs. 

Finally, drizzle the pizzas with the garlic and rosemary oil and give them a good sprinkling of freshly ground black pepper. 

You can strain out the rosemary shards or leave them in, whichever you prefer. 

Bake the pizzas for 10 minutes and serve immediately.