Foodie Friday: Pizza is no longer considered to only be a fast food option with limited flavour choices. Anything goes these days as far a pizza toppings and flavour combinations are occurred. And if made at home, like this recipe, then you can create each pizza to your exact personal taste. Mmmm!

Prep: 25mins
Cook: 1hr 10mins
Makes: 2 pizzas


  • 1 large garlic bulb
  • 2/3 cup (165ml) extra virgin olive oil, plus extra to drizzle
  • Semolina, to dust
  • 250g pork and fennel sausages, casings removed
  • 1 large desiree potato, very thinly sliced (we used a mandoline)
  • 100g fontina cheese, shaved
  • 1 small red onion, very thinly sliced (we used a mandoline)
  • 1 bunch oregano, sprigs picked


  • 400g strong (baker’s) flour
  • 2 tsp dried yeast
  • 1/4 cup (60ml) extra virgin olive oil


  1. Preheat the oven to 180°C.
  2. For the pizza dough, combine flour, yeast and 2 tsp salt flakes in a stand mixer fitted with the dough hook attachment. Add oil and 1 cup (250ml) warm water, and knead for 6 minutes or until dough is smooth and elastic. Transfer dough to a greased bowl, cover and stand in a warm place for 1 hour or until doubled in size.
  3. Meanwhile, wrap garlic in foil and bake for 45 minutes or until tender. When cool enough to handle, squeeze half the garlic cloves into a bowl and add oil, 1/2 tsp salt and a pinch of freshly ground black pepper. Coarsely mash with a fork to combine. Add remaining garlic cloves and stir to combine. Set aside.
  4. Increase oven to 250°C. Dust 2 large baking trays with semolina.
  5. Knock air from pizza dough with a single punch and transfer to a lightly floured work surface. Halve dough and roll each half out to a rough 20cm x 40cm oval. Transfer to prepared trays.
  6. Combine sausage mince and 2 tbs garlic oil in a bowl and spread over pizza bases. Scatter with potato, cheese, onion and oregano.
  7. Drizzle pizzas with 2 tbs garlic oil and bake, swapping trays halfway, for 20 minutes or until bases are cooked through.
  8. Preheat oven grill to high and grill pizzas, 1 at a time and checking regularly (remove oregano if burning), for 3 minutes or until golden.
  9. Serve pizzas with remaining garlic oil.