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
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.
