Perfect for vegetarians!

Ingredients

1 tsp chopped rosemary,

plus extra for serving

1 tsp chopped lemon thyme,

plus extra for serving

½ quantity pizza dough

50g parmesan, grated

100g fontina cheese, thinly sliced

500g desiree potatoes,

thinly sliced

½ tsp sea salt flakes

1 bulb garlic, cloves separated

Method

1.

reheat oven to 200°C. Combine oil, rosemary and thyme. Drizzle pizza base with a tablespoon of oil mixture and rub with fingertips. Sprinkle with parmesan, then spread fontina evenly over pizza.

2.

Overlap potato slices around pizza until you reach the centre. Brush with more herb oil. Sprinkle with salt and bake for 30-35 minutes or until potato is beginning to brown.

3.

Meanwhile, put garlic cloves on a separate tray, drizzle with herb oil and add to the oven in the last 20 minutes of pizza cooking time. Pile garlic in the centre of pizza to serve – squeeze soft garlic from cloves to spread on pizza slices.

Recipe Kerrie Worner

With over 20 years in magazines, Kerrie’s work has adorned HB’s pages as contributing food editor, along with BHG, Elle Cuisine, Australian Women’s Weekly and Family Circle. “It is so important to encourage people to learn simple food skills so they can learn how easy it is to fall in love with their creative side,” she says.