25 minutes + 20 minutes proving
15 minutes prepping
2 x 37cm pizzas
Lyndey Milan's Potato and Sausage Pizza is a crowd pleaser with homemade pizza dough, parmesan cheese, sausage and delicious potato! This recipe is best paired with a glass of Nero d’Avola, Pinot Noir or Grenache.
280g strong flour – bread flour or OO flour
140g semolina + extra to dust
1 teaspoon salt
½ tablespoon sugar
3 teaspoons (15ml) extra virgin olive oil
1 tablespoon (20ml) milk
10g dried yeast
1/3 cup (80ml) extra virgin olive oil
4 cloves garlic, chopped finely
300g washed rind cheese (or brie), thinly sliced
1/3 cup (30g) grated parmesan
1 large red onion, peeled, very thinly sliced
400g baby desiree or kipfler potatoes (approx. 4), unpeeled, sliced very thinly
1 tablespoon fresh rosemary leaves
340g (approx. 4) Italian sausages
Salt and freshly ground black pepper
60g baby rocket leaves
1. For the dough: Put all the ingredients into the bowl of an electric mixer with 280ml water (with milk needs to be 300ml liquid though you can vary the milk). Using a dough hook if you have one, mix on low speed for 3 minutes, then increase the speed to high and mix for 7 minutes, or until the dough comes away from the bowl and has a silky, smooth texture. Brush a large bowl with additional extra virgin olive oil. Put the dough in, cover with oiled plastic wrap and set aside to prove in a warm place for 20 minutes.
2. Meanwhile, preheat the oven to very hot 240°C (220°C fan-forced). Heat pizza stones in oven, if using. Scatter some semolina over two 37cm round trays. ‘Punch’ dough down with your fist then knead on a lightly floured surface until smooth. Divide the dough into two portions and use a rolling pin to roll each out and stretch with your fingers to fit the pizza trays.
3. Combine oil and garlic and brush half over bases. Top with washed rind cheese and ¼ cup parmesan, onion and then potato in a single layer. Brush with remaining oil; sprinkle with remaining parmesan and rosemary; season to taste. Squeeze sausage meat from casings; drop small pieces on pizzas.
4. Bake in the oven for 15 minutes or until base is crisp and potato tender. If you have a pizza stone, slide the pizza bases onto the pre-heated stone as soon as the base is firm enough, approx 8 minutes; cook for a further 3 minutes.
5. Remove from oven, cut into pieces with a pizza wheel, scatter with rocket leaves and serve immediately.
It is not worth making less dough than this. Dough can be well-wrapped in plastic wrap and frozen. Leftover pizza can be folded over and toasted in a sandwich press for a quick snack.
Nero d’Avola, Pinot Noir or Grenache