Potato pizza
Nutrition Facts
each servingIngredients
all 15 types- For the base:
- 100g plain wholemeal flour
- 150g plain flour
- pinch salt
- 7g sachet easy-blend yeast
- 1 tbsp semi-skimmed milk
- 1 tbsp olive oil
- For the topping:
- 250g waxy potatoes, thinly sliced
- 1 tbsp olive oil
- 1 onion, sliced
- leaves from 1 sprig rosemary
- 1 tbsp fresh thyme
- 4 tbsp half-fat crème fraiche
- freshly ground black pepper
Directions
7 steps in totalPreheat the oven to 220°C/gas 7.
Place the flours and yeast in a large bowl. Mix together the milk, oil and 125ml warm water, pour over the flour and bring together to form a soft dough.
Tip onto a lightly floured surface and knead for 5-6 minutes until smooth. Place in a lightly oiled bowl, cover with a damp cloth and set aside in a warm place for 30 minutes.
Meanwhile, simmer the potatoes in lightly salted water for 5 minutes. Drain.
Heat the oil in a non-stick frying pan and fry the onion for 3-4 minutes until softened.
Cut the dough in two and shape each piece into a 23cm circle, approximately ½-1cm thick, and place on a heavy baking sheet.
Prepare the topping, adding the rosemary, thyme, creme fraiche and pepper to the potatoes and divide between the bases. Set aside for 5 minutes, then bake for 15-20 minutes until crisp and golden.
