Makes 2 large pizzas

Quick Flatbread Pizza with Charlotte Potatoes & Rosemary

From Ainsley’s National Trust Cook Off, ITV

Potatoes on a pizza may sound a little strange but it’s a traditional Italian topping that’s deliciously crisp and moreish. I’ve added a light yet creamy ricotta base and used a flatbread dough to make this a quick and easy meal that’s full flavour and texture.


Blanche the potato slices in a pan of boiling water for 1-2 minutes. Drain, allow to cool and pat dry. Alternatively, put the potato slices in a bowl of water with 1 tsp salt and leave for 30 minutes to soak and soften slightly.

Preheat the oven to 220C/200Cfan or preheat a pizza oven.

To make the flatbreads, mix the flour, baking powder and salt in a large bowl. Make a well in the centre, pour in the yoghurt and bring the flour into the centre. Mix together into a soft dough – if too dry, add a splash of water. Tip the dough onto a lightly floured work surface and knead briefly. Place the dough in a lightly oiled bowl, cover and rest for 15 minutes.

Meanwhile mix together the ricotta, garlic, Grana Padano, lemon zest and season.

Place the dried potato slices in a bowl and drizzle with extra virgin olive oil. Toss to coat.

Once the dough has rested, divide into 2 balls and on a lightly floured surface, using a floured rolling pin, roll out each ball to a thin rectangle or oval shape (it can be rustic!). Place on a lightly oiled baking tray or dusted pizza peel and gently stretch out again. Prick the dough all over with a fork and spread 2-3 tablespoons of the ricotta over the base just avoiding the edge. Top with potato slices, slightly overlapping. Scatter with rosemary and chilli rings. Drizzle with a little extra virgin olive oil, season and bake for 12-15 minutes or until golden brown.

Garnish with edible flowers or a few dressed rocket leaves to serve.



  • 250g plain flour, plus extra for dusting
  • 2 tsp baking powder
  • ½ tsp salt
  • 250g thick Greek yoghurt
  • 300g small waxy potatoes, sliced thinly on a mandoline or in a food processor
  • 250g ricotta, drained or mascarpone
  • 1 clove of garlic, minced
  • 40g Grana Padano or Parmesan, grated
  • ½ lemon, zested
  • sea salt & freshly ground black pepper
  • 2 sprigs of rosemary, leaves picked, roughly chopped
  • 1-2 fresh medium-hot chillies, finely sliced into rings
  • extra virgin olive oil, for drizzling
  • edible flowers or dressed rocket leaves, to serve (optional)