Story: Herb Gardens that Pack a Punch to Any Pizza
Episode: 10
Presenter: Brendan Pang
Air Date: 20th August

Brendan makes a unique pizza with as much freshness as you can pack into a single pizza punch.

RECIPE

Potato and Green Tapenade Pizza

Ingedients

Yoghurt Flatbread

• 250g Greek yoghurt
• 250g self-raising flour, plus extra for dusting

Salsa Verde

• 1 cup flat-leaf parsley leaves
• 1 cup basil leaves
• 2 tsp capers, drained
• 1 garlic clove, chopped
• 1 lemon, juice and zest
• 1/2 cup extra-virgin olive oil
• Salt, to taste

Toppings

• 4 medium sized potatoes
• Olive oil
• 1 spring rosemary
• Salt and pepper
• 200g soft goat’s cheese

Method

Pizza Base

1. Mix the Greek yogurt and flour together in a large bowl, then leave to rest for 20 minutes.
2. Divide dough into 8 equal portions.
3. Heat pizza oven / stone.

Salsa Verde

1. Finely chop parsley, basil and capers.
2. Add to a bowl along with garlic, lemon juice and zest, olive oil and salt.
3. Mix well and set aside.

Toppings and Assembly

1. Scrub potatoes and blanch in a pot of water until just cooked.
2. Remove and allow to cool before slicing into thin rounds.
3. Roll out one portion of dough at a time using extra flour.
4. Top your pizza dough with a layer of potatoes, drizzle with olive oil and top with rosemary leaves, salt and pepper.
5. Cook in oven for 10 minutes or until the base is nice and crips and potatoes are golden brown.
6. Finish by drizzling with salsa verde and a few dollops of goats cheese.