Irish cheese, potatoes and more, what else could you ask for? Editors note: Talk about comforting, wholesome delicious food made with a wonderful selection of Irish cheese on a bread made with mashed potato! Craving the taste Ireland? This is it right here, with a modern twist. Thanks to our sister publication for this sumptuous treat.

Total Time: 3hrs+


For the base (prepare 24 hours in advance):

- 1kg 00 flour

- 10g dried yeast

- 30g salt

- 200g mashed potato (as dry as possible)

- 600ml cold water

For the toppings:

- 1kg Jerusalem artichoke

- 1 lemon, cut into wedges

- Salt

- 12 pieces of   sliced in half

- ½ kg Coolea cheese, grated

- ½ kg crumbled Kearney Blue cheese

- ½ kg Toonsbridge Smoked Scamorza cheese, sliced

Read more: Brown bread as your mother made it


- To make the base, put water in a bowl and add the yeast. Fluff up with a whisk until bubbles form.

- Slowly mix in the flour adding the salt halfway through. Mix in the potato. By now, you should have a nice soft dough. Cover in cling film in a bowl and leave in a warm dark place to rise.

- Divide the dough into 150g balls and lay on a lightly floured tray. Cover and leave
for 24 hours in the fridge (alternatively, leave at room temp for 8 hours).

- When ready to use, press and flatten the dough ball on a floured surface with
your fingers to form a circle. Hold the dough with your left hand while stretching with the right.

- For the topping, peel the artichokes and place them in a small pot of boiling water with
a few slices of lemon and salt. Cook until very soft and then purée in a blender with salt and pepper to taste.

- Spread on the flattened dough bases, like you would a tomato sauce on a pizza, and divide each of the three cheeses between the bases.

- Lay the greens evenly on top and bake on a pre-heated pizza stone in a very hot oven until the base looks evenly cooked and starting to color and the cheese is melted. Season and serve.

WATCH: Here’s how you can make homemade Guinness ice cream

Recipe originally published on our Food and Wine Ireland.

* Recipe Credit: Elaine Murphy, The Legal Eagle / Photography Credit: Brian Clarke and Harry Weir