It’s most definitely pizza weather here at Chez Foti. We’ve had seemingly ceaseless rain, gales and miserable cold for way too long now, since New Year’s Day to be exact. And it’s getting kind of depressing now, in a British wintery kind of way. Our garden is one big muddy swamp and the wee pond a lake, just a shame we don’t have any duckies to appreciate it. Bet they’re the only ones happy round here. And the forecast for the next week is still more rain, a little snow, and grey, grey, GREY. AHRRRRRR. Where’s that gorgeous south of France sunshine and glorious blue sky that amazed and cheered me through the last two winters? OK, enough said, weather rant over (well I AM English!) and on with a couple of recipes to insulate against the outside nasties.
You really can’t get much better winter warming and cheery fodder than a homemade pizza, especially a heftily insulating one with a gutsy topping of Potatoes, Chorizo and Rosemary. Admittedly not one of my healthiest of recipes, but hey ho everything in moderation, and it is rather good. And if you want to omit the Chorizo it’s equally as tasty with just Potatoes and Rosemary. Don’t be put off by the way with the idea of potatoes on a pizza (and try not to think about the carb overload), they really work!
Living so close to Spain Chorizo is cheaply abundant in these parts and I cook with it regularly, though much more so in the winter. It’s one of my staple store cupboard ingredients and gets used to liven up many an Omelette or Tortilla, Salad (Chorizo & Manchego Salad), Veggie Side ( just a little is fabulous sauted with Cabbage, Chard or Spinach and even roasted with Pumpkin or Butternut) or Soup (Butternut Squash & Chorizo Soup with Chorizo Croutons, Caldo Verde). And then there’s obviously Paella and other rice based dishes that it works so well with. But there’s no qualms about it, Chorizo’s not the healthiest choice of ingredients, but a little really does go a long way in the flavour stakes and it can be used remarkably sparingly. Though perhaps, ahem, not so sparingly on this particular pizza!
And I also have my favourite Garlic Pizza Bread, made exactly in the same way as pizza but simply containing a topping of Garlic (lots of), fresh Parsley or Rosemary (lots of) and good quality Extra Virgin Olive Oil (again LOTS OF). It’s that simple. Whenever we have a pizza night I always start with one or two of these naughty little herby numbers to get things going. And it’s equally as delish with rosemary or parsley, just go for what you fancy or happen to have in, but be generous!
I shall be entering my herby post to Karen of Lavender & Lovage’s February Herbs on Saturday challenge.
The Best Garlic Bread!
Serves 4 as an appetiser
One quantity of Pizza Dough (I use this Jamie Oliver recipe, using part semolina flour when I can get hold of it)
2 cloves of Garlic, finely chopped
Salt & Pepper
2 tablespoons of Extra Virgin Olive Oil plus a little extra for drizzling
a few sprigs of Parsley or Rosemary, leaves removed and roughly chopped, be generous!
Special Equipment: a Pizza Stone, Pizza Baking Tray or an ordinary Baking Tray
Roll out your pizza dough to your desired size and thickness. I like mine very thin, particularly as this is only an appetiser. Place on your hot pizza stone or baking tray.
Evenly spread over the garlic and herby oil and place in your very hot oven for a few minutes until golden and crisp. It should only take about 5 to 8 minutes and watch as it can burn very easily.
Drizzle with a little more olive oil, slice and serve.
Chorizo, Potato & Rosemary Pizza
Serves 1 to 2 (depending on how much of a pizza monster you happen to be!)
One quantity of Pizza Dough (as per Jamie Oliver recipe if you wish)
2 – 3 tablespoons of Tomato Pizza Sauce (see below) or my slow cooked fresh tommie sauce (which I so happen to have half a freezer of still!) A Glut of Tomatoes Pasta Sauces
150g of small Potatoes, washed but with skins on, waxy ones work the best but any will do really!
80g of Chorizo, skin removed and finely sliced
2 or 3 sprigs of Rosemary, leaves removed and roughly chopped
a 125g ball of Mozzarella, sliced
Salt & Black Pepper
Special Equipment: a Pizza Stone, Pizza Baking Tray or an ordinary Baking Tray
Pre-heat your oven to as hot as it will go. Place your pizza stone or baking tray in the oven to heat up.
Cook the potatoes until almost tender. Once cool enough to handle slice.
Now for the pizza. Roll out your pizza dough to your desired size and thickness. I personally prefer mine very thin. Place on your hot pizza stone or baking tray.
Smoother the base with your tomato sauce, followed by an even scattering of the chorizo, potatoes, rosemary and mozzarella. Finely add a generous grinding of black pepper and a little salt.
Place in your extremely hot oven and cook until crisp, golden and bubbling all over. This could be anywhere between 5 and 15 minutes! Our woodfired bread/pizza oven usually takes less than 5 minutes and the electric oven around 10.
Slice and enjoy. With a salad if you want to feel just a little less indulgent!
Tomato Pizza Sauce
Enough for two large pizzas:
2 tablespoons of olive oil
a clove of garlic, peeled and finely chopped
a 400g tin of good quality chopped tomatoes (or fresh obviously!)
a generous pinch each of sugar, salt and pepper
Heat the oil in a medium saucepan on a gentle heat and fry the garlic for a few moments, ensuring you do not burn the garlic. As soon as it takes on any colour and you can smell it cooking throw in the tomatoes, sugar, salt and pepper and give everything a good stir. Cook gently for about 20 minutes, stirring occasionally. Taste and adjust seasoning to suit. You can either use the sauce as it is or blitz with a stick blender or processor for a smoother texture (I rarely bother!).
You might also like:
Pizza Puttanesca
Roasted Wild Mushroom Pizza
Chez Foti 
February 9th, 2013 at 4:07 pm
Really want to try that pizza. It looks delicious. OH doesn’t do potatoes though so maybe I’ll have to make one all for myself 🙂
February 9th, 2013 at 4:45 pm
Oh you put me to shame. We had pizza last night but it was a take out. I would love to try and make my own – just need to get myself a pizza stone.
February 10th, 2013 at 1:43 pm
Go for it, they’re remarkably easy! And you don’t really need a pizza stone. I used to have one (it cracked!) and use a pizza baking tray (with holes in the bottom) or an ordinary oven tray when baking pizzas in the electric oven, and the results are pretty similar. The trick is to get the oven as hot as it will go and pre-heat the trays.
February 9th, 2013 at 7:10 pm
You make such fabulous looking pizzas. I’m so with you on the weather – apparently it’s been the wettest winter in 90 years on Southwestern France. Everywhere around us is totally waterlogged…
February 10th, 2013 at 1:46 pm
I can believe that sorry statistic. It’s getting beyond a joke now it really is. Where are you Mr Sunshine, you’re sorely missed?
February 9th, 2013 at 7:45 pm
Love the idea of rosemary and potato pizza. Must try this
February 10th, 2013 at 1:47 pm
Please do try, and as I said this pizza’s equally good without the chorizo…in fact I originally used to make it as such then thought I’d try with a little chorizo for a change!
February 9th, 2013 at 9:01 pm
OMG! You have OUTDONE yourself with these LOVELY pizzas and garlic bread! ALL of them are JUST the kind of meals that I love……WONDERFUL entries into Herbs on Saturday thanks Louisa! Karen
February 10th, 2013 at 1:49 pm
Ah thanks Karen. I love the occasionally splurge on a winter warmer insulating pizza!.
February 10th, 2013 at 2:06 am
Lovely appealing flavour combinations on your pizza. I was envious of your life in that location, but maybe that should only apply to spring and summer 😉 sounds as soggy as the Hebrides!
February 10th, 2013 at 1:51 pm
It’s certainly as soggy (and cold) here as the Hebrides right now, but luckily it’s particularly unusual. I reckon living way up North there must be amazing too though?
February 10th, 2013 at 2:14 pm
It is, most of the time, and we can have beautiful days between the storms in winter. I wouldn’t be anywhere else in spring.
February 10th, 2013 at 5:22 pm
Potato and rosemary is a great combination – I’ll have to try it next time we make pizza here. Hope your weather (and garden) dries up soon – it’s getting a bit much after so many weeks of rain, isn’t it?
February 11th, 2013 at 2:01 pm
Oh please do try, it’s a lovely combination, especially in the depths of winter. And it’s now snowing….but at least it makes a change from the rain!
February 10th, 2013 at 8:50 pm
Wonderul looking pizza! We had homemade pizza last night with rosemary and potato too – I like adding red chilli and garlic, but you’re getting those flavours from the chorizo. Great idea. Had enough of soggy weather too.
February 11th, 2013 at 2:03 pm
Ha ha, great minds think alike. Have you any of your homemade chorizo left, I bet it would be wonderful on a pizza?
February 10th, 2013 at 10:41 pm
A gorgeous set of recipes. I have to say I love the garlic bread it looks so much better than the standard garlic buttered baguette. One I shall be trying out
February 11th, 2013 at 2:06 pm
Ever since I’ve really got into making homemade pizzas (about 5 years now!) I’ve been popping one or two rosemary or parsley garlic pizza breads in the oven first, a nice little appetiser before lots more naughty pizza!
February 11th, 2013 at 12:49 am
Had just convinced myself this evening to try a carb-free diet, then popped on to blogger to update my blog, saw the pizzas on your blog and abandoned my dietary resolutions on the spot. See what you’ve done ;-)!
February 11th, 2013 at 2:09 pm
Oh. Feeling just a tad guilty now! I’ve been trying (though largely unsuccessfully) to be fairly carb free during the week …. and then gorge on all the good stuff, including homemade pizzas, at the weekend. So you CAN have your pizza and eat it!
February 12th, 2013 at 5:34 am
You just inspired me to using my fermented black garlic on your recipes…
yummy wholesome !
February 12th, 2013 at 1:27 pm
Now I’ve never heard of fermented black garlic. Intriguing, off to google it now!. Please do try!
February 12th, 2013 at 8:13 pm
my post maybe help you…
http://dentistvschef.wordpress.com/2013/01/18/super-food-black-garlic-fermented-pan-seared-scallop-ala-dentist-chef/
February 15th, 2013 at 2:07 pm
Ah thank you!
February 28th, 2013 at 6:40 pm
[…] 6. The Best Garlic Bread and Chorizo, Potato & Rosemary Pizza by Louisa from Chez Foti: […]