Pizza Bianca with Potato and Anchovies

You don’t like tomato sauce on your pizza? Don’t worry, we have  have something for you: a pizza bianca, courtesy of Gary Mehigan and Masterchef Australia  This elegant combination of flavours and textures is so good, you  will have you wish you had made two pizzas. The Classic Pizza Margherita  is good, but this one is something else…

Pizza Bianca with Potato and Anchovies

Ingredients

•  semolina and plain flour, for dusting
• 1 x 120g dough portion (I used already made pizza dough)
• 1 garlic clove, peeled and bruised
• 3 sprigs rosemary
• ¼ cup extra virgin olive oil, plus extra for brushing
• ½ cup Parmesan cheese, coarsely grated (I replaced it with granna padano)
• ½ cup aged provolone, coarsely grated (I replaced it with Gruyere)
• 1 waxy potato, such as Desiree, very thinly sliced
• ¼ cup wild rocket leaves, washed, drained (I replaced it with baby spinach)
• 60g buffalo mozzarella, torn
• 6 anchovy fillets (optional) (only had anchovy filled with cappers, so used it instead).

Method 

Place an unglazed terracotta tile into an oven and heat to 250°C. Sprinkle a clean work surface with semolina and flour and use your fingers or rolling pin to stretch out the dough until about 25cm in diameter or to desired thickness. Dust a wooden paddle or sheet of baking paper with semolina and flour and place dough on top.

Step 2: In a small bowl add garlic, 1 sprig of rosemary, 2 tablespoons of oil and a pinch of salt. Brush the dough with the oil.

Step 3: Combine cheeses and scatter over dough, leaving a 1cm border around the edge. Strip leaves from remaining rosemary and sprinkle over dough.

Step 4: Lay the potato slices evenly over the dough. Brush with oil and sprinkle with sea salt flakes.

Step 5: Slide pizza onto hot terracotta tile and bake for 5-6 minutes or until golden and crisp. Remove pizza from oven. Brush the crust with olive oil.

Step 6: Mix rocket with remaining olive oil and a pinch of salt in a bowl. Scatter mozzarella, anchovies, and rocket over pizza. Season with freshly ground black pepper and serve.