Potato & Bacon Pizza
January 18, 2018
"From Recipes + June '17. I have not included 1 hour proving time."
- Serving Size: 1 (338.8 g)
- Calories 487.3
- Total Fat - 20.9 g
- Saturated Fat - 8.3 g
- Cholesterol - 48.8 mg
- Sodium - 1013.7 mg
- Total Carbohydrate - 50.9 g
- Dietary Fiber - 7.6 g
- Sugars - 6.8 g
- Protein - 26.5 g
- Calcium - 357.6 mg
- Iron - 2.5 mg
- Vitamin C - 14.9 mg
- Thiamin - 0.4 mg
Place potato in a large saucepan and cover with cold water and bring to the boil and cook for 10 minutes or until potato is tender and then drain and return to pan and mash until smooth.
Meanwhile, whisk milk, yeast and sugar in a bowl and stand in a warm, draught free place for 10 minutes or until frothy
Combine 3/4 cup of the mashed potato, bread flour and salt in a bowl and make a well at centre and add the yeast mixture and stir to combine.
Turn the dough out onto a lightly floured work surface, knead until smooth and place in a lightly oiled bowl and cover, and stand in a warm draught free place for 40 minutes or until doubled in size.
Preheat oven, with a oven tray, to 200C/180C fan forced.
Heat oil in a large frying pan over moderate heat and add mushroom, onion, garlic and rosemary and cook and stir for 3 minutes or until mushroom is tender.
Punch dough down and turn out onto a lightly floured surface and knead until smooth.
Roll the dough out to a 30cm x 20cm rectangle and transfer to a piece of baking paper.
Top with the remaining mashed potato, mushroom mixture and bacon.
Transfer dough, with paper, to preheated tray and bake for 20 minutes and then top with brie, and bake for a further 8 minutes or until cheese melts and pizza base if golden brown.
Serve with mixed salad leaves.
Tips & Variations
No special items needed.