A delicious appetiser when entertaining guests.


  • 4 sprigs rosemary 

  • 4 cloves sliced garlic 

  • 10g salt 

  • 10ml olive oil 

  • 70g cooked potato 

  • Pizza dough

  • 500g bakers flour 

  • 8g dry yeast

  • 50ml olive oil 

  • 15g salt 

  • 200ml water 

  • 20g honey


  • 1.

    To make the pizza dough mix all ingredients in a kitchen aid on low speed for 12 mins, and allow to rest for 2 hrs.

  • 2.

    Heat the bollyhood oven with pizza stone and the hood on for about 45 mins to 1 hr.

  • 3.

    Once the oven has reached its optimal temperature, list the hood and place the pizza on the ‘pizzastone’. Place the hood on and allow to cook for about 4-6 mins. Remove from the pizzastone with a pizza paddle and serve.

  • Equipment:

  • 1.

    Robert Plumb Bollyhood Tandoor & Pizza Oven (alternative tandoor oven can still be used)

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 248kj
  • Fat Total 6g
  • Saturated Fat 0g
  • Protein 5g
  • Carbohydrate 42g
  • Sugar 1g
  • Sodium 205mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe by James Viles of Biota Dining

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