Pretoria Oct 2019

Savoury potato pizza with rocket and pecorino
Potato pizza? You’ve got to be kidding! Actually we’re not. It’s a real thing and
Romans have been savouring it for ages. Of course they call it pizza con le
patate, which admittedly sounds a lot more impressive than potato pizza.
There is no tomato base and zero cheese, so it’s kinder to the waistline and
your vegan friends can come to dinner.
You’ll need:
For the pizza dough ... 400g bread flour; 100g semolina; 1 packet (10g) instant
yeast; ¼ tsp salt; 260ml lukewarm water; 40ml milk; 1 tsp honey
For the topping ... 1kg baby potatoes (sliced as thinly as possible using a
mandolin); 3 sprigs of fresh rosemary; garlic-flavoured olive oil; Cape Herb &
Spice Savoury spice
To make:
Mix the flour, semolina, yeast and salt. Gradually add the water and mix. Add
the milk and honey to the last bit of water and add to the dough. Knead for 12
minutes. Put the dough, brushed with olive oil, in a large clean bowl, cover with
cling film and a tea towel and put in a nice warm spot for an hour to an hour
and a half until the dough has doubled in size.
Knock it back to remove all the air, cut into 4 equal pieces and shape into balls.
While the bread proves, parboil the potatoes in plenty of salted water until just
tender – it takes mere minutes. Drain, dry and toss with a generous glug of
olive oil so everything is well coated.
To assemble the potato pizza, roll out dough on a sheet of non-stick baking
paper. Brush with garlic-flavoured oil.
Pack with potatoes, dust with Tastebud Savoury spice and sprinkle generously
with rosemary leaves. Grind over black pepper and give it a final tiny splash of
olive oil. Place the pizza with the baking paper (this makes it so much easier to
handle!) on a preheated non-stick baking tray or a hot pizza stone and bake at
200°C for 10 to 15 minutes until done.
Drizzle a bit of lemon juice and olive oil over the rocket, give it a grinding of
black pepper and pile onto the potato pizza along with a few shavings of
Parmesan or pecorino (not for the vegans!) Tuck in right away while it’s warm.
This recipe makes 4 medium potato pizzas.
Zesty prawn and
zucchini pasta
Eating light and bright is always a
good idea, but in summer we really
crave it. It doesn’t come much faster
or healthier than this prawn and
zucchini pasta – which is on the table
in under 15 minutes. The Tastebud
Zesty spice has intense citrus notes
– the perfect foil for the richness of
prawns and the slight earthiness
of zucchini. Add parsley and basil
for extra freshness and tuck in
knowing it’s not just tasty, but good
for you too.
You’ll need:
16-20 prawns (deveined and peeled);
a fat clove garlic (minced); extra
virgin olive oil; 800g zucchini ribbons;
Cape Herb & Spice Tastebud Zesty
spice, bunch of flatleaf parsley (leaves
only, roughly chopped); tiny basil
leaves for garnish
To make:
Heat a generous glug of olive oil in
a large non-stick frying pan. Add the
garlic and prawns and stir-fry until
cooked through. Remove the prawns.
Add another glug of olive oil to the
pan if necessary. Fry the zucchini
ribbons over high heat until just
done – it takes mere seconds, you
want it al dente not mushy. Dust the
zucchini with Tastebud Zesty spice,
add parsley and the prawns. Toss to
ensure everything is coated with
the spice.
Garnish with teeny basil leaves and
serve right away.
Serves four as a light meal.
24 Get It Pretoria October 2019