Potato and Thyme Pizza
Who doesn’t love a little carb-on-carb action? Thinly sliced potatoes, homemade crispy dough, thyme, parmesan… a mouthwatering combination perfect for a winter night dinner
1 tablespoon extra virgin olive oil
2 teaspoons caster sugar
1 sachet (7g) dried active yeast
1.5 cups warm water
1/4 cup extra virgin olive oil
0 cracked pepper
0 a hard cheese, such as parmesan or vintage cheddarShop this recipe
1. First, make the dough. It couldn’t be easier. Simply dump 2 1/2 cups (375 g) plain or bread flour, 1 tbsp olive oil, 1 tsp salt, 2 tsp caster sugar, 1 sachet (7 g) dried active yeast, and 1 1/2 cups (375 ml) warm water at once into the bowl of a stand mixer. Using the dough hook attachment, mix the dough on low speed until it comes together, and then on a medium speed until it looks silky and begins to climb the dough hook. It is quite a wet dough, and it will stick to the bowl – no worries, just cover the whole thing with cling and set it aside for 30 minutes in a warm place, up to an hour if it’s very cold, or until the dough doubles in size.
2. To make the potato topping, you need to peel the potatoes and then slice them wafer thin. For this, you have options. If you have a mandoline, or a food processor with a VERY THIN slicing attachment, I suggest you use those for ease. If not, then like me, you can simply use a potato peeler to make wafer-thin peelings out of your potatoes. You might have to leave a bit behind when they get small, but that’s ok, and the shape of the pieces doesn’t matter. Now place the potatoes into a colander with a pinch of salt, and leave for 20 minutes. Now is a good time to turn your oven on to preheat to 225C (440F).
3. If you’ve worked quickly, your dough should be risen, and your potatoes finished draining at about the same time. Now, squeeze those potatoes to get out all the juice, and then toss them together with the thyme, olive oil and pepper. Next, dump out the dough onto a lined baking sheet, wet your hands and spread the dough out evenly to all the corners. Strew the marinaded potatoes over the dough, and then bake for 30 minutes, or until the whole thing is golden brown and crispy. Serve strewn with shaved cheese, a smattering of sea salt (not much) and some spare fresh thyme. Tuck in!