Drizzle of OLiV Shallot Extra Virgin Olive Oil (EVOO)
2 medium potatoes
OLiV White Balsamic Vinegar
OLiV Shallot Extra Virgin Olive Oil (EVOO)
Fresh ground pepper
We used pre-made Naan Bread
Peel the potatoes and slice them very thinly using a mandolin slicer or a sharp knife. If using a knife, make sure the slices are thin and of the same thickness so that they cook evenly.
Rinse sliced potatoes and plunge them into a bowl of lukewarm water with a teaspoon of salt. This will get rid of excess starch and allow the potatoes to crisp up more. Leave them to soak for at least 1 hour.
While waiting soften your cashews by soaking in boiling water for 15 - 20 minutes. Rinse cashews and add to blender with apple cider vinegar, lemon juice, a pinch of sea salt & OLiV Shallot EVOO. Add more water if needed for a smoother blend.
Rinse the potato slices out & place them in a single layer on a long piece of kitchen towel. Cover with another piece of kitchen towel & place another, single, layer of potato on top. Cover with another piece of kitchen towel. Continue in the same way until you’ve used up all your potato slices up. The point of this is to dry the potato slices as much as possible before topping the pizza.
Using a mortar & pestle, pound a generous pinch of sea salt with a few pinches of fresh rosemary, to make your rosemary salt.
Prepare a baking sheet with tin foil & set the oven to 400° F.
Just before assembling your pizza, place the dried potato slices in a large bowl. Toss them with some OLiV Shallot EVOO. Don’t season with salt just yet as it will make the potatoes release more water & will prevent crisping up.
Place Naan bread on your pan & drizzle with EVOO, then a layer of the garlic cashew cream. Place lightly oiled potato slices on top, make sure the slices do not overlap. Sprinkle rosemary salt, pepper & paprika.
Bake for 15 - 20 minutes.
Once out of the oven, top with green onions & a drizzle of OLiV White Balsamic.