Slovenian Potato and Tartare Sauce Pizza

Slovenia surprised everyone with this one - crispy potato slices, tartare sauce, and mozzarella on a pizza base. It sounds unconventional but it is genuinely delicious. Think of it as the best bits of fish and chips, minus the fish, on a wood-fired base. The potatoes crisp up in the intense heat and the tartare sauce adds a tangy, herby creaminess.

Originally created as the Slovenia entry for DeliVita's Euro 2024 pizza series, this is a white pizza that works brilliantly as a side or a starter. The potatoes must be pre-cooked - par-boiled and sliced, or use leftover roast potatoes for even better results.

Ingredients

• 1 pizza dough ball
• Flour for dusting
• 100g fresh mozzarella, torn
• 50g tartare sauce
• 100g cooked potato, thinly sliced
• Olive oil
• Salt and pepper

Method

1. Fire your pizza oven to 400-450 degrees.
2. Stretch the dough to about 12 inches on a well-floured surface.
3. Drizzle the base with olive oil and scatter the mozzarella evenly, leaving a border for the crust.
4. Spread the tartare sauce in dollops across the surface, then arrange the potato slices. Season with salt and pepper and drizzle with olive oil.
5. Slide into the oven and cook for 60-90 seconds, turning frequently. The potato edges should crisp and char, and the tartare sauce will melt into the cheese.