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Potato and Sausage Pizza Bianco

20' Medium 12345

Serves 6-8

2 Pizza Bases, store brought
¼ cup Bertolli Organic Robusto Extra Virgin Olive Oil, plus extra to fry and drizzle
4 Garlic cloves, crushed
2 Cups Grated Mozzarella
3 Tbsp Grated Parmesan
1/3 Cup Ricotta
1 Medium Potato, very thinly shaved (we used a vegetable peeler)
3 Italian Pork Sausages
1 Rosemary sprig, leaves picked, very finely chopped
Sea salt and freshly cracked black pepper

METHOD

STEP 1

Preheat oven to 220ºC (200ºC fan).

STEP 2

Combine Bertolli Organic Robusto Extra Virgin Olive Oil and crushed garlic and brush generously over the pizza bases.

STEP 3

In a bowl combine 1 ½ cups mozzarella, parmesan and ricotta. Season generously then mix well. Divide the mixture between the two bases. Top with shaved potato.

STEP 4

Squeeze meat from sausage casings, breaking up into small pieces. Heat 1 tbsp Bertolli Organic Robusto Extra Virgin Olive Oil in a large frypan and fry sausage over a medium heat 2-3 minutes until browned. Arrange on the pizzas.

STEP 5

Sprinkle remaining mozzarella over the pizzas and season with rosemary, salt and pepper.

STEP 6

Cook pizzas in the oven for 10-12 minutes or until cheese is golden and bubbly. Serve hot.

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