Goat cheese, potato and rosemary pizza


Fridays we always eat pizza and usually I just take some pizza from the freezer and warm it. however, this time I decided to make it from scratch. It reminds me of my volunteering times in Italy, when I was staying in a farm and learning from this tough italian Mother how to bake bread, pizza, how to make home made pasta….So, even though I know how to make pizza dough, I decided, as always consult almighty Google. I liked most this recipe:


  • 2 1/4 teaspoons active dry yeast
  • 1/2 teaspoon brown sugar
  • 1 1/2 cups warm water (110 degrees F/45 degrees C)
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 3 1/3 cups all-purpose flour ( I used half all purpose, half wholemeal)


  1. In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
  2. Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
  3. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.
  4. Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
  5. Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

Then I made two of them. One: Italian way, with whatever I found in the fridge and lots of different cheeses and spinach. 

The second from BBC good Food. I chose it, because it reminded me of the pizza that I used to make in Italy: potato pizza.

So, here is the recipe of Goat cheese, potato and rosemary pizza :


Heat the oven to 220C/fan 200C/gas 7. Boil the potato slices for 5-6 minutes until just tender, toss with 1 tbsp olive oil and the garlic and rosemary. Cover pizza base with potato slices, leaving a small border. Scatter the goat’s cheese and onion over and drizzle with a little more oil. Leave for 10 minutes for the dough to puff up a little then bake for about 10-15 minutes until the base is crisp and golden and cooked through.


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