Pizza Gozo with potatoes & goats cheese
Prep time
Cook time
Total time
Inspired by a typical pizza from the island of Gozo, Malta, this potato pizza is a refreshing change from the usual tomato sauce based pizzas. Makes 3 medium or 2 large, thin & crispy pizzas
Recipe type: Snack, Supper, Light Lunch
Cuisine: Italian, Maltese
Serves: 3-4
  • print button transparent500g plain white bread flour – Tipo 00 if possible
  • 3 rounded teaspoons dried, instant yeast
  • 1 tsp cumin seeds & 1 tsp fennel seeds, crushed in a mortar
  • 4 tbsps extra virgin olive oil
  • pinch of salt
  • 250ml hand-hot water
  • 4 small-medium potatoes, peeled & sliced very thinly lengthways
  • 6 salted anchovies, rinsed, patted dry, backbone removed & cut lengthways
  • 3 small goats cheeselets
  • 8 sun-dried tomatoes (dry preserved, not in oil, preferable)
  • 1 rounded tbsp capers, rinsed and shaken dry
  • 2 large handfuls fresh parsley (leaves only, not stalks)
  • 1 tbsp cumin seeds, crushed
  • extra virgin olive oil
  • fresh mint sprig to garnish
  • cumin & fennel seeds to sprinkle on once baked
  1. Pre-heat oven to 200°C.
  2. Make up dough (takes 1 – 1.5 hrs, with rising). Dough-making instructions see my earlier pizza post here. Just remember to add the crushed fennel and cumin seeds to the flour at the start.
  3. While dough is rising, make the topping pesto: crush 1 tbsp cumin seed with a pestle and mortar. Chop the fresh parsley with a herb chopper and add to the crushed seeds. Continue crushing until the parsley is macerated, then start adding enough extra virgin olive oil as you go, until the pesto is a runny paste. Set aside.
  4. Rinse the salted anchovies, or drain oil-preserved ones, and pat dry. Split them open and remove the backbone. Don’t worry about leaving smaller bones behind. Cut them in half, lengthways.
  5. Rinse the capers and drain well. Do the same with sun-dried tomatoes, if in oil, then slice them up.
  6. Slice up the goats cheeselets (or use other semi-hard deep-flavoured cheese)
  7. Lastly, slice up the potatoes thinly.
  8. To make up pizza…Split the dough into 2 or 3 pieces (2 large or 3 medium pizza, as you like). Roll out on a lightly floured surface til just under ½cm deep. Place on baking parchment on a metal baking tray, or use pizza stone or mesh to place direct on oven rack.
  9. Spread a good 2 tbsps of the parsley pesto on the pizza base, then lay on, in this order: potato slices, goats cheese slices, anchovies, sun-dried tomatoes, capers, and a few fennel and cumin seeds. Drizzle over a little more pesto.
  10. Bake for around 10-15 mins, depending on size, until the dough is lightly golden at the edges and is dry to tap underneath.
  11. To serve, sprinkle over a little more pesto and some whole cumin and fennel seeds and lastly, a few fresh mint leaves.
Recipe by The Red Bistro at