potato, caramalised onion & rosemary
This combination of ingredients is so delicious.
Some tips before you get started:
Watch our dough prep video here
Flour your dough generously
Before topping, place your stretched dough onto a floured piece of baking paper that way you can easily slide it onto a baking tray or pizza stone
No one likes a soggy pizza - less is more when it comes to toppings!
1 x Sugo Tu pizza dough disc
1 onion, sliced thinly
1 tablespoon sugar
Extra virgin olive oil
100g Provolone Slices, Bocconcini or shredded mozzarella
1 large potato
Fresh Rosemary to garnish
Pre-heat the oven to 250 deg Celsius. Thaw dough according to pack instructions. Caramelise the onion in a pan on low/medium heat with the sugar and a generous glug of olive oil.
Stretch the dough to about 11" and place on a piece of floured baking paper.
Prick the potato with a fork and microwave until just cooked. Slice the potato to about 3-4mm thick.
Sprinkle the cheese over the base, then add the onion and sliced potato.
Bake for 5-8 minutes or until the crust is blistery and golden brown.
After baking garnish with fresh parsely and season generously with salt.
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