pizza is a favorite in our house. We often make it on Saturday or Sunday nights
because it takes a little more time to make, but it is definitely worth the effort. I
don’t remember where we first saw thin slices of potato on pizza, but it has
become a regular. The Country Boy is our pizza maker, though Hannah and Meg
always like to help knead the dough and top the pizza. So he is letting me
share his special recipe:
tepid water (just warm)
making flour (plain flour will do) approx
pinch of salt
- Preheat the
oven to 200oc
- Place the
water in a bowl and sprinkle the yeast over the top. Allow to sit for 3-5
- Add in
flour and bring together to form a dough. Note the actual amount of flour
needed will be slightly different each time because of factors such as
moisture content of the flour and of the air.
- Turn the dough onto the bench
and knead the for about 5 minutes or until it springs back when poked with
a finger. The dough will get wetter as you knead so you may need to knead
in some more flour.
- Shape into a ball and place
back into a bowl. Cover with cling wrap and place in warm place for
30minutes or until the dough has doubled in size. This is important to
allow the flavour of the crust to develop.
- Knead the dough lightly a
second time. Divide into 2 equal balls
- Roll each ball out and top as
- Place on a
pizza stone (if you have one) or baking tray and put in the oven for 20
minutes or until the crust is crunchy and the topping is cooked.
slice the potatoes and onion (CB uses our Japanese mandolin to get them
- Crush the garlic and mix with
the olive oil.
- Brush a small amount of the
oil over the pizza base
- Toss the potato in the
remaining oil, and then lay them in a thin layer over the pizza
- Sprinkle with the salt
- Pull the leaves of the
rosemary off the stalk and spread over the potato
- Spread a
small amount of finely sliced onion over the potato
- Top with
we make pizzas we make 2 different toppings, usually potato and Hawaiian (our
girls favourite). We have also done a fantastic tandoori chicken using a
yoghurt tandoori base for the sauce, chicken, cashew nuts, snow peas, and a
minted yoghurt raita and mango chutney drizzled on top once it is cooked. Maybe
I will share that one with you another day!