This is a luscious combo if we do say so ourselves. Mainland Parmesan, Mozzarella and Brie combine to create a trio of deliciousness, paired with thinly sliced potatoes and fragrant rosemary. This pizza is super easy and absolutely stunning.
- 1 x 20cm pizza base
- 1 large garlic clove, peeled
- Flaky sea salt
- 2 tablespoons extra virgin olive oil
- 3 tablespoons crème fraîche or sour cream
- Mainland Grated Mozzarella
- 1 medium potato, washed and sliced very thinly on a mandolin or with a sharp knife
- Mainland Grated Parmesan
- Mainland Special Reserve Brie
- 2 tablespoons fresh rosemary leaves
- Preheat the oven to 250°C. (If you have a pizza stone, pop it in at least an hour before you plan to use it.)
- Use a mortar and pestle to crush the peeled garlic clove with a good pinch of flaky sea salt until you have a paste-like consistency. Scrape the mixture into a bowl.
- Slowly add 1 tablespoon of the olive oil to the mixture until it’s spreadable, but not too runny, then add the crème fraiche and mix until fully combined.
- Dollop the garlic sauce onto the centre of your pizza base and spread outwards in a circular motion, leaving a 2cm border around the edge.
- Sprinkle over a large handful of grated Mainland Mozzarella. Layer the thinly sliced potato over the top until the surface of the pizza is covered. Then sprinkle over a large handful of grated Mainland Parmesan.
- Take half the Mainland Special Reserve Brie, tear it into little nuggets and place all over the pizza. Place the rosemary in a small bowl and mix in the remaining tablespoon of olive oil (this will stop the rosemary burning in the oven) and sprinkle over the pizza.
- Place the pizza in the oven and cook for 7-8 minutes until golden and the base is crispy.
- To serve: Drizzle with extra virgin olive oil and season with flaky salt and freshly ground black pepper. Slice and serve.