Kitchen Garden News 16 November 2018

We have been very blessed this term with an abundance of delicious fresh vegetables to harvest. Our cabbages were used in chicken and coleslaw sliders in the first lessons of term and were devoured with gusto. Beans have been enjoyed freshly plucked from the bushes and there’s been no stopping the strawberries! The Prep classes dug in the dirt looking for buried treasure….potatoes!

Our potatoes were then the star ingredient of our potato and rosemary pizzas – all made from scratch. Students really enjoyed this recipe so here it is:

Potato and Rosemary Pizza (makes 1 large)

BASE:
160 grams of plain flour
1 tsp of yeast
1 tbs olive oil
Pinch of salt
100ml warm water

METHOD:

Place all ingredients in a bowl and mix/knead until it forms a soft dough. This can be done either by hand or in a mixer with dough attachment. Knead for a few minutes until elastic. Cover bowl with a damp cloth and allow to rise in a warm place for 30 minutes.

Roll dough with a rolling pin and place on a lightly oiled pizza tray.

Preheat oven to 220 degrees Celsius

TOPPING:
2 medium potatoes thinly sliced (a mandoline is ideal for this).
1 ½ tbs olive oil
½ tbs fresh Rosemary, finely chopped
Salt and pepper to taste
Large handful of grated cheese (either mozzarella, parmesan or combination of both)

METHOD:

Place potatoes, oil, Rosemary and salt and pepper into a large bowl. Using your hands toss together until the potatoes are well coated with the oil and seasonings.

Layer the base with the potato mix, spreading evenly.

Sprinkle over the grated cheese.

Bake in hot oven for 12-15 minutes until base is crisp and top is golden.

Mandy Ward, Kitchen Garden Convenor

 

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