potato pizza
serves one
1 portion pizza dough
1 dsp olive oil
1 onion, peeled and very thinly sliced
1 small potato
1 tsp rosemary leaves
1 heaped tbsp crème fraîche
salt + black pepper
the best olive oil you can afford
You want to whack your oven up to its highest setting, which in my case is (almost) 250C fan, and, ideally, leave a pizza stone in there for 20-30 minutes to heat up. If you haven't got a stone use a large baking tray instead. I've now got a pizza paddle to transfer the assembled pizza into the oven, but before I used an upturned baking tray. In my oven, a pizza usually takes about 8-9 minutes to bake.
Heat the oil gently in a frying pan. Add the onions and cook until soft and caramelised. Boil the potato for 10 minutes. Drain and cut into thin slices - don't worry if it breaks up a bit. Season.
On a floured worktop roll out the dough to about 23cm in diameter (about 4-5mm thick). Transfer onto a pizza paddle, an upturned baking tray or similar flat surface which you have dusted with polenta. Spread the onions over the dough and top with the potato slices and rosemary. Dot with the crème fraîche and sprinkle with black pepper. Bake until the base is crisp. Serve drizzled with olive oil.
1 portion pizza dough
1 dsp olive oil
1 onion, peeled and very thinly sliced
1 small potato
1 tsp rosemary leaves
1 heaped tbsp crème fraîche
salt + black pepper
the best olive oil you can afford
You want to whack your oven up to its highest setting, which in my case is (almost) 250C fan, and, ideally, leave a pizza stone in there for 20-30 minutes to heat up. If you haven't got a stone use a large baking tray instead. I've now got a pizza paddle to transfer the assembled pizza into the oven, but before I used an upturned baking tray. In my oven, a pizza usually takes about 8-9 minutes to bake.
Heat the oil gently in a frying pan. Add the onions and cook until soft and caramelised. Boil the potato for 10 minutes. Drain and cut into thin slices - don't worry if it breaks up a bit. Season.
On a floured worktop roll out the dough to about 23cm in diameter (about 4-5mm thick). Transfer onto a pizza paddle, an upturned baking tray or similar flat surface which you have dusted with polenta. Spread the onions over the dough and top with the potato slices and rosemary. Dot with the crème fraîche and sprinkle with black pepper. Bake until the base is crisp. Serve drizzled with olive oil.
