Eastington@Paddington

inspired by Ostro: The Pleasure That Comes from Slowing Down and Cooking with Simple Ingredients (page 41)

Base made by Natalie

Covered the based with about 150g of Taleggio from the The Artisan Cheese Room, Paddington, thinly sliced and torn.

Then grated mozzarella, and added generous about of fresh rosemary sprigs.

Then a covering of organic potatoes, using the thinest setting on the mandolin.

Sprayed on EVOO and scattered with Olsson’s sea salt.

Baked in the oven on Pizza setting for 10m. Delicious.