Jersey Royal Potato and Spring Onion Pizza Bianca

A simple yet elegant pizza bianca showcasing the delicate flavour of Jersey Royal potatoes and fresh spring onions. A taste of the Jersey countryside on a thin, crispy crust.

Prep Time

20 minutes

Total Time

40 minutes

Calories

675 kcal

Difficulty

Easy

Equipment

3 items

Cost

£0.97/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Snack•Side Dish

Cuisine:

Jersey•Italian•Mediterranean

Cooking Style:

Quick & Easy

Mood:

Healthy

Ingredients

Servings

300gStrong White Bread Flour(For the pizza dough)

£0.30

7gInstant Yeast(For the pizza dough)

£0.25

1tspSea Salt(For the pizza dough)

£0.02

2tbspOlive Oil(For the pizza dough)

£0.15

200mlWarm Water(For the pizza dough)

500gJersey Royal Potatoes(Thinly sliced, skin on)

£1.75

4Spring Onions(Thinly sliced, green and white parts)

£0.50

2tbspFresh Rosemary(Chopped)

£0.30

4tbspOlive Oil(For drizzling)

£0.15

to tasteSea Salt Flakes(For seasoning)

£0.05

to tasteBlack Pepper(Freshly ground, for seasoning)

£0.05

25gJersey Butter(Small dots scattered before baking, optional.)

£0.35

Total Cost

£3.87

£0.97 per serving

Instructions

1.
Prepare the dough: In a large bowl, mix together the flour, yeast, and salt. Add the olive oil and warm water, and mix until a dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place for at least 1 hour, or until doubled in size.
2.
Preheat the oven to 250°C (480°F) or as high as your oven allows. If using a pizza stone, place it in the oven while it preheats.
3.
Punch down the dough and divide it into 4 equal portions. On a lightly floured surface, roll out each portion into a very thin circle or oval, about 30cm (12 inches) in diameter.
4.
Place each pizza base on a baking sheet (or carefully transfer to the preheated pizza stone).
5.
Drizzle each pizza base with a tablespoon of olive oil. Distribute the thinly sliced Jersey Royal potatoes evenly over the base. Sprinkle with spring onions and chopped rosemary. Dot with Jersey butter (if using). Season generously with sea salt flakes and freshly ground black pepper.
6.
Bake for 8-12 minutes, or until the crust is golden brown and the potatoes are cooked through and slightly crispy.
7.
Remove from the oven, slice, and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (340g)

675 kcal / 2824 kJ

Carbs

92g

35% of RDA

Fat

28g

40% of RDA

Protein

19g

38% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

4 g

4% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

For a crispier crust, use a pizza stone and preheat it well.

You can par-boil the potatoes for 3-4 minutes before slicing if you prefer a softer texture.

Adjust the amount of rosemary to your taste.

For a richer flavour, try adding a grating of Parmesan cheese before baking (although this makes it no longer a 'bianca').

If Jersey butter is not available, regular unsalted butter can be used, though the flavour will be slightly different.

Cooking Equipment

Oven

Baking Sheet

Pizza Stone (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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