Potato, dill and gorgonzola pizza

When it comes to the potato I feel it's my patriotic duty to love them. A tip of the hat, if you want, to the Motherland. It's a duty I easily fulfill, especially when regarding a recipe like this potato, dill and gorgonzola pizza from the current Donna Hay (Issue 47). (I would substitute the gorgonzola with Cashel Blue.)

I've been trying some wheat and gluten-free pizza bases from the Whole Foods lately and am delighted to report - all of the satisfaction with none of the overly-full feeling (leaving more room for spuds).

Image from Issue 47 of Donna Hay, photographed by Chris Court.
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