Del-icious!: Rosemary potato and harissa kale pizza

I didn't cook this on the BBQ, but I found the recipe in a book that did. Just when I thought I really didn't need another BBQ book, this one came along and seduced with the most beautiful recipes imaginable, including a whole chapter on pizzas. There are quite a lot of flavours that instinctively marry well, as this book illustrates perfectly, sometimes suggesting strange combinations that seem odd, (chocolate and cauliflower?), but my new taste discovery is potato and rosemary. Hardly something new, but the perfect compliment. Earthy meets floral and woodsy. Add some fruity olive oil, some salty Provolone and a bit of salt and you have a pizza to die for.

As this pizza was made as an informal starter, chopped into lukewarm slices to be shared, I filled the other half with pan fried veg flavoured with harissa and topped with toasted pine nuts. That half was good too, but it was the potato piece I really loved, in fact so much so that I recreated it for lunch the next day.

Recipe : Potato and rosemary pizza

Adapted from Grilling inside and out by Rachel Lane

1 quantity of pizza dough, homemade or bought, enough for 1 ten inch pizza

2 tbsp extra virgin olive oil

6 sprigs rosemary, leaves picked

1/4 cup grated Provolone cheese

2 large potatoes, peeled and very thinly sliced

salt and pepper

Roasted cauliflower, harissa and pine nuts

1 tbsp olive oil

1/4 small cauliflower, broken into tiny florets

2 shallots, very finely sliced

a handful of kale, chopped roughly

1 tsp harissa paste

a handful of fresh basil and mint, finely chopped

2 tsp pine nuts, toasted in a dry pan until golden

Preheat the oven to 500oF and also preheat a pizza stone or pan if you have one.

Bring a pot of salted water to the boil and cook the potato slices for approximately 5 minutes until soft. Drain very well.

Roll out the dough on a floured surface until you have a 10 inch rough circle, (if you can get it perfect, good for you)

Brush the olive oil all over the dough and sprinkle one half with the chopped rosemary, followed by the Provolone. Lay the potatoes on this half and season well with salt and pepper.

For the other half, first heat the oil in a frying pan over medium heat and fry the cauliflower, shallots and kale until softened and golden brown. Add the harissa and mix well.

Lay the vegetables over the other pizza half, sprinkle over the herbs and pine nuts and drizzle with a little more oil to prevent the herbs burning.

Bake the pizza for 5 - 7 minutes until toasty and fragrant.