Temple’s ROAST POTATO PIZZA


This is a great way to use up leftover roast potatoes! Ingredients: Roast potatoes (if you don’t have them leftover, cook them up fresh, preferably new potatoes with skins on) Smoked bacon Fontina Valdostana Olive oil Pizza dough Preparation: Prepare your favourite pizza dough or use commercial Roast potatoes, unpeeled if possible, in olive oil, salt and pepper until done Fry up bacon bits and set aside Roughly grate the cheese Assemble the pizza with the above ingredients, drizzle with olive oil and cook as pizza

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Artichoke, cherry tomato,prosciutto pizza

Artichoke, cherry tomato,prosciutto pizza by Dwight Stanford

Before cooking; white pizza with normal dough, olive oil, sea salt, cherry tomatoes patted dry and young artichokes cleaned and sliced thinly.

 

Prosciutto added after cooking, simple, but tasty