Visiting Cathleen’s blog a few weeks ago, I discovered about a new bloggers cooking club by the charming name of Cottage Cooking Club. It is based on the book River Cottage Veg: 200 Inspired Vegetable Recipes by Hugh Fearnley-Whittingstall.
I have never heard about Hugh Fearnley-Whittingstall and needless to say I was curious to discover his cooking style and vegetable philosophy. After undergoing a major shift in his own eating, Hugh Fearnley-Whittingstall shares his joy and passion when sharing a plethora of veggie-based meals that are simple, elegant, and deliciously looking thanks to the stunning photography by Simon Wheeler. Vegetarians and vegans rejoice!
For the month of June, one of the recipes that was chosen by our host, Andrea, was for Pizza with New Potatoes, Rosemary, and Blue Cheese. I intended to also make a cucumber and lettuce vichyssoise and honey-roasted cherry tomatoes but I discovered that one of the ingredients in the soup is boiled cucumber and that was enough to put a halt on that project. Screeching halt! No excuses for the honey roasted cherry tomatoes!
The pizza dough is based on Hugh Fearnley-Whittingstall’s magic bread dough recipe that combines equal amounts of all-purpose and bread flour. The dough is super easy to make and also rolls thinly without causing any frustration on the pizza dough maker. This pizza packs a punch by using new boiled potatoes, caramelized onions with fresh rosemary, and sharp and salty blue cheese.
We enjoyed the pizza with some extra chopped walnuts! However, in my humble opinion it could take way more onions and potatoes that the recipe calls for. I would have preferred to use raw potatoes instead of boiled potatoes – the taste once the pizza is baked is better. My go to potato pizza is David Rocco’s Pizza Patate e Rosmarino and he uses super thinly sliced raw potatoes. It would be cool to combine the two recipes for a turbo-charged flavorful pizza!