Publications
- 500.00g - Pizza base: white bread or cake flour
- 5.00ml - instant yeast
- 4.00ml - salt and freshly ground black pepper, to taste
- 300.00ml - lukewarm water
- 30.00ml - olive oil
- 400.00g - Topping: potatoes
- 60.00ml - olive oil
- 3.00 - onions, thinly sliced
- 1.00handful - fresh thyme leaves
- 250.00g - Gruyère cheese (try Taleggio or Fontina)
- 125.00ml - crème fraîche
- 4.00ml - salt and freshly ground black pepper, to taste
- 100.00ml - extra olive oil
- 100.00g - Parmesan shavings
1. Prepare the pizza base: Mix the flour, yeast, salt and black pepper in a mixing bowl. Make a well in the centre and add the lukewarm water and olive oil. Mix the ingredients thoroughly with your hands to form a dough ? ensure that the sides of the mixing bowl are clean. Add more water if necessary. Place the dough on a flourdusted surface and knead it for about 10 minutes or until the dough is smooth and elastic (a mixer with a dough hook will make this task much easier).
2. Allow the dough to rise in a warm place until it has doubled in volume. Knock down the dough, divide it into three, roll each piece out fl at (almost as thin as a pancake) and place on greased baking trays. Cover the dough circles with greased clingfilm and allow them to rest in a warm place for 10-15 minutes.
3. Cut the potatoes into thin slices (it isn't necessary to peel them) and place these in a pot of salted water. Bring the water to the boil and simmer the potato slices for 5 minutes. Drain. Heat the olive oil in a frying pan, fry the onions until soft and transparent and allow to cool.
4. Divide the onions between the three pizza bases and arrange the potato slices on top. Sprinkle the thyme and cheese on top and, lastly, dot with crème fraîche. Season with salt and freshly ground black pepper and bake the pizzas until crisp, golden brown and cooked through. Drizzle extra olive oil over the pizzas as soon as you remove them from the oven and sprinkle Parmesan shavings on top. Serve.
Makes: three 23cm pizzas
