I was partly influenced by my trip to Copenhagen and partly by the Vegetable Palette food blogging challenge to make this potato pizza. I have been planning this sort of a pizza for ages, but never made one. I made this in the style of a fried pizza (first stage is on a frying pan, then oven), like I have made a few before. In the meanwhile I think that it's the best way to get a crispy crusted pizza with a regular oven. The pizza turned out to be lovely, so from now on I will be making such potato pizzas more often. I used my typical spelt crust as the base and rosemary as seasoning.
Naturally I want to share this post with the Vegetable Palette for April, where the theme for this month is “White vegetables”. The challenge is hosted by Shaheen from the A2K - A Seasonal Veg Table.
Here is my Potato pizza recipe:
2 tbsp dry yeast
200 g wheat flour
200 g spelt flour
2 tsp salt
350 ml lukewarm water
3 tbsp olive oil
1 small onion
1 garlic clove
3-5 potatoes depending on the size
Make the pizza dough first: Mix the dry ingredients, then add water and olive oil and knead. Let the dough rise in a bowl under a tea towel for about one hour. Later roll out thin pizzas from it.
Chop the onion in thin half rings and the garlic finely. Cut the potatoes into thin slices. I didn't peel mine, as then the potato taste was even more intense.
Cook the potato slices in boiling water for about 5 minutes so that they are pretty much cooked. Put them into a bowl with olive oil, rosemary, seas salt and black pepper and mix. Leave them in the bowl for about 5 minutes.
Heat a large frying pan with a metal handle to the highest setting and place the pizza dough on the dry pan. Place the toppings onto the pizza and leave in the pan for a couple of minutes. Then put the whole pan into the oven under the grill at 250C. Leave in the oven until baked and golden brown. It can take only a couple of minutes or a little bit longer depending on the power of the oven.
Serve immediately and enjoy! Have good pizza moments!