EARTHY, SWEET AND HERBACEOUS, A PRUNE, PORCINI AND BRIOCHE STUFFING ELEVATES THESE GOLDEN SPATCHCOCKS INTO A TRUE SHOWSTOPPER
POTATO PIZZA WITH ITALIAN SAUSAGE AND FONTINA CHEESE
MAKES 2 PIZZAS
1 large garlic bulb
⅔ cup (165ml) extra virgin olive oil, plus extra to drizzle
Semolina, to dust
250g pork and fennel sausages, casings removed
1 large desiree potato, very thinly sliced (we used a mandoline)
100g fontina cheese, shaved
1 small red onion, very thinly sliced (we used a mandoline)
1 bunch oregano, sprigs picked
PIZZA DOUGH
2⅓ cups (400g) strong (baker’s) flour
2 tsp dried yeast
¼ cup (60ml) extra virgin olive oil
Preheat oven to 180°C.
For the pizza dough, combine flour, yeast and 2 tsp salt flakes in the bowl of a stand mixer fitted with the dough hook. Add oil and 1 cup (250ml) warm water, and knead for 6 minutes or until dough is smooth and elastic. Transfer dough to a greased bowl, cover and stand in a warm place for 1 hour or until doubled in size.
Meanwhile, wrap garlic in foil and bake for 45 minutes or until tender. When cool enough to handle, squeeze half the garlic cloves into a bowl and add oil, ½ tsp salt flakes and a pinch of freshly ground black pepper. Coarsely mash with a fork to combine. Add remaining garlic cloves and stir to combine. Set aside.
Increase oven to 250°C.
Dust 2 large baking trays with semolina. Knock air from pizza dough with a single punch and transfer to a lightly floured work surface. Halve dough and roll each half out to a rough 20cm x 40cm oval. Transfer to prepared trays. Combine sausage mince and 2 tbs garlic oil in a bowl and spread over pizza bases. Scatter with potato, cheese, onion and
