| POTATO PIZZA
For the pizza base:
300g strong white flour
50g strong wholemeal flour
5ml salt
10g fresh yeast/ 5ml dried yeast
150ml warm water
30ml olive oil
For the topping:
200g new potatoes or sweet potatoes
Onion, finely sliced
45ml olive oil
150g taleggio or fontina cheese
Shavings of parmesan
Thyme (rosemary is using sweet potatoes)
For the base, mix the flours and salt in a bowl, then add the yeast, warm water and olive oil to form a dough. Add more water is necessary. Knead for 5-10mins. Set a side for 40mins. to rise.
Slice the potatoes thinly and parboil. Drain thoroughly. Fry the onions in a little olive oil until soft.
Turn the dough out onto a work surface and form into two rough rounds. Transfer to baking trays. Leave to rise for several minutes before topping with the potatoes, onions, herbs and cheese. Drizzle with olive oil and the Parmesan shavings before baking in a hot oven @ 220ºc for 15-20mins.
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