Another recipe mined from that bottomless treasure chest of ideas, Cuisine magazine www.cuisine.co.nz [issue 177, page 98] and many thanks to chef Olivia Andrews. It certainly was an unusual taste, and I doubt that it will ever go on the top twenty list of my favourites but it was well worth the effort. I would note that I substituted cottage cream for the original ricotta, and smoky bacon for the pancetta.
Base.
1 tsp active yeast.
1/3 cup warm water.
1 cup plain flour.
½ tsp salt/
2 tblsp olive oil.
Topping,
125g cottage cheese.
2 tblsp chopped fresh sage.
2 cloves garlic, peeled, chopped.
1 potato, unpeeled, washed, thinly sliced.
1 cup thinly sliced cauliflower florets.
½ cup grated pecorino.
½ cut smoky bacon, cut into batons.
Preparation.
Stir the yeast into the warm water and leave until it begins to bubble then add to the flour, salt, and olive oil. Knead into a ball and leave in a warm place to rise. Mix the cottage cheese, sage and garlic together and set aside. Prepare the potato and cauliflower [ a mandolin cutter comes into its own on this occasion] and set aside.
Method.
Punch down the dough and leave for a further hour. Preheat the oven to 220°C. Flatten the dough into a 20cm pizza pan and spread the cottage cheese evenly on top. Arrange the potato discs on the cheese and the cauliflower on top of the potato. Sprinkle the pecorino over all and the bacon batons on top. Place in the oven and bake for 14 minutes.
Serve with: An Apple and Grain Salad.
Serves:2.
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