Potato and Mascarpone Pizzette

Brought to you by:

Author: OcadoLife

5.0 1 ratings Review this recipe

Prep time: 15 mins

Cook time: 10 mins

Serves: 4

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.

Share recipe

Share Pin it Print

Ingredients Method

Ingredients

1 pack frozen pizza dough (we used Northern Dough Co Wholemeal Pizza Dough Frozen)
100g mascarpone
2 tsp chopped garlic
175g baby potatoes, cut into 2mm-thick slices
1 tbsp olive oil
2 sprigs rosemary, leaves roughly torn
1 sprinkle plain flour
1 tsp chopped red chilli, (can use 2 tsp)
2 tbsp 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.