Potato and Mascarpone Pizzette
By OcadoLife
Published on 29 November 2021
These mini pizzas are perfect finger food for a party or buffet, topped with creamy mascarpone and a generous drizzle of truffle oil for a touch of luxury. This recipe uses frozen pizza dough – keep a pack in the freezer so you can always have a quick-to-cook option on standby.Time and servings
25 minsTotal time
4Servings
15 minsPrep time
10 minsCooking time
Ingredients
- 1 pack of frozen pizza dough(we used Northern Dough Co Wholemeal Pizza Dough Frozen)
- 100 g of mascarpone
- 2 tsp of chopped garlic
- 175 g of baby potatoes, cut into 2mm-thick slices
- 1 tbsp of olive oil
- 2 sprigs of rosemary, leaves roughly torn
- 1 sprinkle of plain flour
- 1 tsp of chopped red chilli, (can use 2 tsp)
- 2 tbsp of truffle oil
Method
Step 1
Defrost the two pieces of dough in the pack for 12 hrs in the fridge, 4 hrs at room temperature or 7 mins in the microwave.Step 2
Preheat oven to 240°C/ 220°C fan/gas 9. Put two baking sheets in the oven.Step 3
Mix the mascarpone with the garlic and season.Step 4
Tip the sliced potatoes into a mixing bowl. Toss with the olive oil and rosemary. Season well and set aside.Step 5
Dust your work surface with a little flour and cut each piece of dough into four. Roll each piece out into a rough circle, approximately 10-15cm in diameter.Step 6
Spread each disc with a little of the mascarpone mix, leaving 1.5cm clear at the edges. Layer the potatoes on top and scatter over the chilli, to taste.Step 7
Use a fish slice to carefully transfer the discs onto the hot baking trays, then bake in the oven for 7-9 mins, until the pizzas are golden and the potatoes are cooked through. Drizzle with truffle oil to serve.