Preparation time
15 Minutes
Cooking time
10 Minutes
Serves
4
We're back for Channel 10's My Market Kitchen for a food and wine adventure with hosts Laura Sharrad and Mike Reid!
On this episode, we venture into Adelaide Hills and the Mornington Peninsula to explore what these regions have to offer. Laura shows us how to put together a different style of pizza, a Potato Pizza! The Barbera has a lighter fresher style that pairs nicely with this intriguing pizza.
While Laura experiments with this recipe, Adam suggests a perfect wine pairing of the Tulloch Cellar Door Release barbera 2021 and La Prova Nebbiolo Rosé 2020.
You can tune in at 3:30pm weekdays on Channel 10 - start cooking!
Ingredients
Pizza Base
table salt
6 large potatoes, washed
2 spring (green) onions, chopped
2 eggs
freshly ground salt & pepper
8-12 medium tomatoes, cored
freshly ground salt & pepper
olive oil
Cooking the Base
olive oil
Butter
Toppings
crumbled fetta cheese
Basil Oil
Method
1. Cook in plenty of lightly salted boiling water for 10 minutes. Drain and cool (overnight would be good).
2. Then peel and coarsely grate potatoes. Put in a bowl and mix in spring onions, eggs and seasonings. Set aside until ready to cook.
3. Preheat oven to 180°C.
4. Put Tomatoes in a baking tray, season and sprinkle with oil. Cook in the oven for about 30 minutes until they begin to collapse.
5. At the same time, heat a little oil and butter in a small omelette pan and press a thinnish layer of potato into it. Cook until golden, then turn over and cook (adding more oil If necessary).
6. Place in oven to keep hot and when pizzas and tomatoes are ready, place potato "pizza' on plates, top with tomatoes and sprinkle with fetta and basil oil.