POTATO, ROSEMARY & CHORIZO PIZZA

Does the thought of having someone special over for dinner leave you with sweaty palms? Worried your cooking skills might not be as impressive to your date as they are to your dog?

Worry no longer. Following is the first in a short series of recipes from Alec Bragg’s latest book, Pants Off Salmon: Recipes to impress.

Alec’s cookbook is full of easy yet impressive recipes that are designed to knock the socks (and pants, if you’re lucky) off your dinner guest. And each comes with a helpful wine suggestion to complete your meal.

Bon Appétit, and good luck!

Ingredients

1 pizza dough crust

equal parts tomato sauce and barbecue sauce, amount determined by crust size

2 large potatoes, thinly sliced 2 mm thick, oiled on both sides

olive oil

4 sprigs of rosemary, each 10 cm long, with leaves stripped and chopped finely - stems discarded

salt and pepper

1 Spanish chorizo sausage, thinly sliced (chopped bacon or thinly sliced pepperoni can be substituted)

1/2 cup freshly grated Parmesan cheese

Method

Preheat oven to 220° C, with your pizza stone or tray inside.
Place pizza dough on tray and cover lightly and evenly with tomato-barbecue mix. Cover up to the edges.
Place potato slices on top of pizza sauce, covering fully and overlapping slightly.
Sprinkle evenly with chopped rosemary and salt/pepper. Bake 8–10 minutes.
Remove pizza from oven and arrange chorizo on top. Lightly sprinkle with Parmesan. Return to oven and bake for 5 minutes.
Remove, cut into slices, keeping pizza intact to serve at the table.

Wine suggestion: Sangiovese or Sangiovese/Cabernet Sauvignon blend, such as Chapel Hill Il Vescovo.

Recipe from Pants Off Salmon (JoJo Publishing, $29.99), now available at all good book stores or online at JoJo Publishing.

Author Alec Bragg is a physiotherapist based in Kin Kin, Queensland. He is a regular interviewee and chef on popular television and radio programs.