Pizza Di Patate
I always kick off any pizza-making session with a simple bianca. It’s a good way to gauge the heat of the barbecue or oven and they are great to share as little appetizers before the big-gun pizzas arrive later.
Pizza bianca just means ‘white pizza’. There are tons of versions, but the main thing is that none of them are topped with tomato sauce. These are my favourite kind of pizzas, as they really allow the rest of the ingredients to show themselves off. As with any pizza, my style here is to keep things simple: just focus on one or two carefully considered toppings and you’ll create something truly wonderful.
After being asked the question recently during an interview, I posted a picture of the pizza on Instagram. I was amazed how many people had never heard of it or tried it! This is hands down one my favourite pizzas.
Ideally, you’ll boil a few extra Charlotte or new potatoes next time you’re cooking them for another meal and then save them in the fridge ready to make this.
Feel free to add some lardo or little crumbs of sausage meat. Capers also work well.
Topping Ingredients
Garlic puree
Cooked and thinly sliced Charlotte or new potatoes
Rosemary sprigs
Maldon sea salt
Olive oil
Cooking Notes
Smear 1–2 tsp of garlic puree over the base of the pizza and scatter over a few slices of potato and sprigs of rosemary
Once cooked, sprinkle with sea salt and a drizzle of olive oil.
Recipe from Jon Finch’s Wood Fired Feast