Ingredients
1 batch of Ooni Classic Pizza Dough
4-6 small potatoes
2-3 sprigs of
fresh rosemary
1 jar of Beerenberg Caramelised Onion Relish
200g of fresh mozzarella cheese
Salt and pepper, to taste
Extra virgin olive oil, to drizzle
Directions
Thinly slice the potatoes using a mandoline, then soak in water for 1 hour. Drain and pat dry thoroughly with paper towels.
Fire up your Ooni Pizza Oven and aim for 400-500˚C on the pizza stone. Use an infrared thermometer for the most accurate reading.
Lightly flour your work surface and pizza peel. Stretch a dough ball into a 30cm round, then transfer it onto the peel.
In a medium bowl, toss the potato slices with a drizzle of olive oil, rosemary leaves and a pinch of salt and pepper.
Spread 2-3 tablespoons of Beerenberg Caramelised Onion Relish evenly over the pizza base, leaving a 1cm border for the crust. Top with the potatoes and torn mozzarella.
Slide the pizza into the oven and cook for 1-2 minutes, rotating every 20 seconds for an even bake.
Once cooked, remove from the oven.
Repeat with the remaining pizzas. Slice, serve and enjoy!
