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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
TrophyWin a copy of "From The Source - Mexico"
Your Entries
Total Entries
Days Left
Mexico's best local cooks - from street food stalls, family-run haciendas and haute-cuisine restaurants - reveal their culinary passions, along with such classic regional recipes as marinated pork tacos, hot lime soup and Oaxacan hot chocolate

Enter the sweepstake to win a copy of this fantastic cookbook.