If you and your crew need a carb fix, this is it! A surprising – but delicious – combo that is suitable for vegetarians and those who can’t eat gluten.
Suitable for Vegetarian | Dairy-free
Makes 6 pizzas
Prep time 1 hour 10 minutes
Cook time 10–12 minutes
Nutrients per serving:
- 2 whole heads of garlic
- Olive oil for drizzling
- 525g red-skinned potatoes, sliced finely
- 16 pitted olives * halved
- Basil leaves, to garnish
For the sauce:
- 2 tbsp olive oil
- 1 small onion, diced
- 400g tin cherry tomatoes
- Large pinch dried oregano *
- Pinch sugar
Pour 400ml lukewarm water into a jug. Add the sugar, oil and yeast and stir to mix. Set aside for a few minutes for the yeast to get nice and bubbly. Sift the flour and salt together into a large bowl and make a well in the centre. Gradually add the liquid, bringing the dough together with your hand.
Transfer to a floured work surface and knead the dough for 5 minutes until springy and soft. Shape into a ball and put back in the bowl. Cover with a damp tea towel and leave in a warm place for 1 hour to rise.
Heat the oven to 200ºC/180ºC fan/gas mark 6. Remove the outer layers of papery skin from the garlic heads and then place whole in a square of foil and drizzle with oil. Wrap up and bake for 45 minutes or until soft. Set aside to cool.
To make the sauce, heat the oil in a pan, add the onion and cook for 5 minutes. Add the tomatoes, oregano, sugar and some seasoning and simmer for 20 minutes until thickened.
Add the sliced potatoes to a large pan of bubbling water and cook for 8-10 minutes until tender, making sure they are cooked through. Drain.
Turn the oven up to 240ºC/220ºC fan/gas mark 8. Knock the pizza dough back and divide into 6 shape into thin rounds on oiled trays to make pizza bases. Top with the tomato sauce and potato slices then squeeze the garlic from their skins, mash a little and dot around the pizzas. Add the olives. Drizzle with a little oil and pop in the oven for 10-12 minutes until the dough is risen and golden. Garnish with basil and serve.