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Potato Rösti with Grilled Portobello Mushrooms
Crispy potato rösti topped with grilled portobello mushrooms and warm, golden goat cheese – a rich and rustic vegetarian dish perfect for outdoor cooking.
Danish Design
2 portion pizza dough
1 onion, chopped
3 cloves garlic, chopped
1 dsp pizza sauce
50 g tomato purée
1 tbsp dried oregano
250 g fresh mozzarella
1 tbsp oil for frying
Salt and pepper
1 handful fresh basil
1. Heat the cozze pizza oven up on a low setting and put a pan in
2. Add oil and fry the onion and meat
3. Add the tomato, ¾ of the pizza sauce (save the rest for the top) and half the oregano
4. Season with salt and pepper
5. Leave the filling to cool
6. Sprinkle some durum flour on a surface and roll out the pizza dough
7. Spread the cooled beef filling, mozzarella and fresh basil over the middle of the dough and close it by folding the edge over all the way around
8. Bake the calzone pizza in the cozze pizza oven on the lowest setting for about 10 minutes Turn it during baking for even results
9. Garnish with tomato sauce and oregano
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