Pizza with New Potatoes, Rosemary, and Blue Cheese

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!

potato pizza slice

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!

6 thoughts on “Pizza with New Potatoes, Rosemary, and Blue Cheese

  1. Zosia says:

    Your pizza looks wonderful especially with those walnuts! I made it this month as well and it was a hit.

  2. cheri says:

    Great idea adding the walnuts for more flavor, your pizza looks wonderful, great presentation!

  3. Andrea Mohr says:

    So very nice that you have decided to join the Cottage Cooking Club – I am sure that along the way you will discover a few recipes in the River Cottage Everyday Veg cookbook that you will enjoy quite a bit! Your pizza look wonderful with the addition of the fresh walnuts – I agree thatt the magic bread dough is great to work with. I liked the fact that the pizza called for left-over potatoes but I understand that raw potatoes are also wonderful on a pizza – I tried it once an dliked the crunchiness of the potatoes.
    Wonderful presentation and welcome, again, to the CCC!
    Looking forward to your upcoming posts!

  4. Cathleen says:

    I agree with the others that the walnuts are a nice touch! Your pizza looks beautiful. The roasted tomatoes were really good too. 😉

    Happy to see you here!

  5. dulceshome says:

    Welcome to the group! And oh, my, your pizza looks wonderful! I made it too, and enjoyed it – to be honest, I probably didn’t really measure much of anything… I do love that dough, and the fact that it can be frozen and taken out any time to put something together – the flatbreads on the stove work well too!

    So happy you had fun with your first dish! It will be great to see what’s up next.

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