For the base (prepare 24 hours in advance):
- 1kg 00 flour
- 10g dried yeast
- 30g salt
- 200g mashed potato (as dry as possible)
- 600ml cold water
For the toppings:
- 1kg Jerusalem artichoke
- 1 lemon, cut into wedges
- 12 pieces of frivole or purple sprouting broccoli, sliced in half
- ½ kg Coolea cheese, grated
- ½ kg crumbled Kearney Blue
- ½ kg Toonsbridge smoked scamorza, sliced
- To make the base, put water in a bowl and add the yeast. Fluff up with a whisk until bubbles form.
- Slowly mix in the flour adding the salt halfway through. Mix in the potato. By now, you should have a nice soft dough. Cover in cling film in a bowl and leave in a warm dark place to rise.
- Divide the dough into 150g balls and lay on a lightly floured tray. Cover and leave
for 24 hours in the fridge (alternatively, leave at room temp for 8 hours).
- When ready to use, press and flatten the dough ball on a floured surface with
your fingers to form a circle. Hold the dough with left hand while stretching with the right.
- For the topping, peel the artichokes and place in a small pot of boiling water with
a few slices of lemon and salt. Cook until very soft and then purée in a blender with salt and pepper to taste.
- Spread on the flattened dough bases, like you would a tomato sauce on a pizza, and divide each of the three cheeses between the bases.
- Lay the greens evenly on top and bake on a pre-heated pizza stone in a very hot oven until the base looks evenly cooked and starting to colour and the cheese is melted. Season and serve.
Recipe Credit: Elaine Murphy, The Legal Eagle
Photography Credit: Brian Clarke and Harry Weir
You can play around with the cheese if you prefer, but we always recommend using good Irish cheeses... We have the best on our doorstep!