Potato and Taleggio Cheese Pizza

A delightful combination of red potatoes, taleggio cheese, and fresh sage combine to make a tasty gourmet pizza.

Potato and Taleggio Cheese Pizza
Cook time: 
Total time: 
  • 7g sachet dried yeast
  • ½ caster sugar
  • 300g (2 cups) plain flour
  • 100ml olive oil, plus extra, to grease
  • 2 cloves garlic, crushed
  • ⅓ cup roughly chopped fresh sage leaves, plus ⅓ cup extra leaves
  • 100g taleggio cheese, cut into rough 1cm pieces
  • 400g red potatoes, thinly sliced
  1. Combine yeast, sugar and 180ml (¾ cup) warm water in a small bowl. Stand for 10 minutes or until frothy. Transfer to a bowl with flour, 2 tablespoons oil and ½ teaspoon salt. Stir until mixture comes together. Knead on a floured surface for 10 minutes to a smooth dough. Place in a lightly oiled bowl. Cover. Set aside to prove for 30 minutes or until doubled in size.
  2. Place 2 heavy-based baking trays in the oven and preheat to 220°C. Knock down dough, divide in half, then roll out each half to an 18cm x 30cm rectangle on a sheet of lightly floured baking paper.
  3. Combine garlic and 1 tablespoons oil in a bowl. Brush over bases. Scatter over sage and cheese. Top with potato. Drizzle with 2 tablespoons oil. Season with salt and pepper.
  4. Place pizzas with paper on trays. Cook for 15 minutes. Add extra sage and cook for a further 5 minutes or until potatoes are golden and bases are crisp.

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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