Save for later

Potato pizza

Thumbnail
Thumbnail
Thumbnail
Thumbnail
An alternative vegetarian pizza topping to regular cheese and tomato.
Serves
4
Prep
25 minutes + 25 minutes to rise
Cook
30 minutes
Each 171g serving contains (excludes serving suggestion)
KCal
363
Carbs
59.80g
Fibre
6.10g
Protein
9.70g
Fat
9.10g
Saturates
2.50g
Sugars
4.00g
Salt
0.30g
Portion Fruit & Veg
0
Ingredients
Ingredients
For the base:
100g plain wholemeal flour
150g plain flour
pinch salt
7g sachet easy-blend yeast
1 tbsp 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
Method
  1. Preheat the oven to 220°C/gas 7.
  2. 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.
  3. 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.
  4. Meanwhile, simmer the potatoes in lightly salted water for 5 minutes. Drain.
  5. Heat the oil in a non-stick frying pan and fry the onion for 3-4 minutes until softened.
  6. Cut the dough in two and shape each piece into a 23cm circle, approximately ½-1cm thick, and place on a heavy baking sheet.
  7. 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.
Chefs tips
  • Scatter the cooked pizza with a handful of fresh rocket leaves and a dash of balsamic vinegar or a few chopped cherry tomatoes and a couple of chopped spring onions.
  • Try spreading 1 tsp curry paste over the pizza base before cooking.
Brand Icons/Telephone check - FontAwesome icons/tick icons/uk