Jersey Royal Potato & Spring Veg en Papillote: Ingredients: 300g Jersey Royal potatoes, halved if large
INGREDIENTS:
2-3 x Jersey Royal potatoes
2 x bunches wild garlic
1/2 x cup peeled almonds
1 x cup plant based Parmesan
Rocket
Olive oil
PIZZA DOUGH: 🍕
300 x grams of type ‘0’ flour (extra for rolling)
200 x grams of Manitoba / Canadian flour
400 x grams of water
3 x grams of fresh yeast
1 x tablespoon of extra virgin olive oil
1 x teaspoon of salt
1/2 x teaspoon of sugar
- In a large mixing bowl, combine 300 grams of type ‘0’ flour and 200 grams of Manitoba flour.
- Dissolve 3 grams of fresh yeast in 400 grams of lukewarm water together with sugar.
- Add the dissolved yeast mixture to the flour and mix until a dough forms.
- Add 1 tablespoon of extra virgin olive oil, 1 teaspoon of salt to the dough. Knead until smooth.
- Let the dough rest in a warm place, covered with a clean kitchen towel, for about 1-2 hours or until it doubles in size.
- Divide in 4/6 parts and let proof for another hour.
STEP BY STEP:
- Clean and roughly cut the wild garlic
- Add the wild garlic to a mixer along with the almonds, Parmesan and olive oil
- Blend until you get pesto
- Clean, boil and slice your Jersey Royal potatoes
- Add a few tbsp of wild garlic pesto as a base for your pizza
- Top up with sliced potatoes
- Top up with rocket and plant based soft cheese as soon as the pizza is ready
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