My Simon’s back!
He’s been away the last three weeks- interstate for work. I wanted to make a special meal to welcome him back! He’s always the cook in our family, and has improved my diet by an order of magnitude- before we moved in together, I pretty much lived on Granny Smith apples and Mars Bars. While he’s been away I’ve tried not to recidivate, though I have hit the Granny Smiths pretty hard.
This pizza is my attempt to replicate one we’ve had a couple times at Banff on Fitzroy St. If you live in the area, you should definitely check it out- cheap and delicious, with great atmosphere. Catch a movie at the Palace George then wander on over. If you don’t live anywhere near, here’s my version if you want to try it.
Potato and Goat’s Cheese Pizza
-serves two-
- two small potatoes; the waxy varieties like Charlotte are best, though I used Desiree for mine
- a stem of rosemary
- half a red onion
- a garlic clove
- one prosciutto rasher, shredded tiny
- olive oil
- a pizza base from the supermarket
- 120 grams (… four ounces?) goat’s cheese
- a little grated mozzarrella
- a little shaved parmesan
- cracked black pepper
Slice the potatoes super-thin. Use a mandoline or V-slicer if you have one. I accidentally threw ours out so I just used a chef’s knife. Soak the slices in cold water for an hour so the starch draws out and then drain. Chop up the rosemary and garlic, slice the red onion thin; drizzle over with a little olive oil and then toss with the potatoes. Spread the goat’s cheese on the pizza base using the back of a spoon and arrange the potatoes over it. Top with mozzarella and parmesan- really not much of either. Sprinkle over shredded prosciutto, or you can skip that you’re veggie, just go ahead and grind over some black pepper. Bake at 200° C (that’s 400° F) for twenty, twenty-five minutes, or until the crust is golden. I served ours with a simple salad of leftover slow-roasted tomatoes, sliced avocado and mixed green leaves.
My sweetie seemed to like it 
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