Name: Potato pizza
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 3 servings
Cuisine: Bake
Ingredients: 5.00 ml Superbake Instant Yeast; 4.00 ml salt and freshly ground black pepper to taste; 300.00 ml water lukewarm; 30.00 ml fresh chillies 573; 60.00 ml fresh chillies 573; 3.00 onions thinly sliced; 1.00 handful fresh thyme; 250.00 g gruyère cheese; 125.00 ml crème fraîche; 4.00 ml salt and freshly ground black pepper to taste; 100.00 ml olive oil; 100.00 g parmesan shavings

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Ingredients (12)

Pizza base: white bread or cake flour

5.00 ml	Superbake Instant Yeast
4.00 ml	salt and freshly ground black pepper — to taste
300.00 ml	water — lukewarm
30.00 ml	fresh chillies — 573

Topping: potatoes

60.00 ml	fresh chillies — 573
3.00	onions — thinly sliced
1.00 handful	fresh thyme
250.00 g	gruyère cheese
125.00 ml	crème fraîche
4.00 ml	salt and freshly ground black pepper — to taste
100.00 ml	olive oil
100.00 g	parmesan — shavings

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Method:

Oven temperature: 220°C
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