For this fiery white pizza, you’ll find a few easy toppings to jazz up your taste buds - thinly sliced waxy potatoes for amazing texture, lashings of parmesan for extra depth and melty bits, and a handful of sliced romano peppers or padron peppers for added oomph and flavour. Complimentary flavours for that weighty slice of savoury and spice. Easy upgrades to the normal toppings, to liven up your home-made pizza menu if you’re entertaining, or just fancy something a little more interesting. It will elevate your pizza repertoire.
Ingredients:
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Low moisture mozzarella
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Vincenzo’s Peperoncino
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1 clove of garlic, finely chopped and sautéed
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4 small waxy potatoes (red skin variety or other)
- 1/2 shallot or 1 small shallot finely sliced
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4 padron peppers or half a romano pepper
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40g Parmesan
Instructions:
- Make your pizza base your usual way, to your preference, New York style, London style, Neapolitan, or deep-pan, it doesn’t matter!
- Once you’re happy with the base, liberally throw on your mozzarella and half of your parmesan, with a good drizzle of olive oil.
- Finely slice your potatoes with a mandoline slicer, or thinly slice using a sharp knife, no thicker than a 50p coin
- Toss the potato in salt, olive oil, and your sautéed garlic, and drop to cover the pizza leaving gaps between each slice (it’s not dauphinoise!)
- Thinly slice the peppers the same way, getting rid of any seeds, it can look fairly rustic. Up the pepper count depending on your taste. Spread in clusters across your pizza, along with the sliced shallots.
- Sprinkle the whole pizza with more parmesan before throwing in your oven, and cook accordingly, until there is a slight charr.
- Once out of the oven and still piping hot, mix the peperoncino and olive oil in equal parts and lash on in dollops or like a Jackson Pollock. It should ooze and fill the gaps
- Crack some coarse black pepper and you’re ready to go!
