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Carb on carb goodness: potato & thyme pizza

September 14, 2010

Sometimes one needs a change from tomato sauce bases, and if you’re into mild but more-ish flavours (like buttery, barely sweet shortbread, for example), this is the pizza for you. If you’re a fan of not cooking things before putting them on your pizza, this is also the pizza for you! I had a look at Green Kitchen Stories for inspiration and because, well, it’s so pretty, and the pizza turned out great even though I only soaked the potato slices for half the time.

Of course, if you prefer rosemary, by all means use that, although I’d probably take out the pesto if using rosemary. I just happened to have more thyme growing in the garden.

Potato and thyme pizza

for one 9″ pizza

  • a large grapefruit size portion of your favourite pizza dough recipe (my favourite is the olive oil dough from Artisan Bread in 5 Minutes a Day)*
  • 2 medium sized potatoes, sliced 2mm thick**
  • half an onion, sliced with rings separated
  • about 1 tsp salt
  • 1/2c grated cheese or 1/4c crumbled feta
  • about 2 tsp finely chopped fresh thyme or rosemary (green stalks ok, woody stalks removed)
  • 1 Tbs basil pesto (optional)
  • 1-2 button mushrooms, sliced (optional)
  • wholemeal/grain/wheat flour, for sprinkling (fine, you can use normal flour, but wholemeal is better for non-stickage)

*You need to use a pizza dough here, otherwise the base will be overdone by the time your potato slices are cooked through. If you insist on using store bought pre-cooked pizza bases, you need to cook the potato slices first for about a minute. See, it’s easier just to make the dough.

**If you’ve got unsharp knives or bad knife skills, PLEASE either sharpen your knife or get someone to slice for you. Failing that, slice one slice off the potato and then sit the potato on the straight surface to cut the rest of the potato, so that at least the thing you’re cutting is stable.

Arrange potato slices in a deep plate, coat in water and sprinkle with salt, laying onion rings over the top. Let sit in the salt water for half and hour. Meanwhile, crank out your pizza stone if you have one, pop it in the middle rack of your oven and preheat oven to 230C (445F). Let the stone stay in the oven, from cold, for at least half an hour. If not using a stone, you can preheat your oven just before you roll out your dough.

Meanwhile, prep other toppings. Then sprinkle a rim-less baking tray lightly with wholemeal flour. Sprinkle your dough with whole wheat flour, then shape into a ball, and flatten. Stretch the ball into a pizza round about 3mm thick. I do this by placing knuckles together (a bit like praying with your knuckles) under the flattened dough ball and stretching outwards, flipping the dough around to keep stretching, then holding it by the edges and letting gravity stretch it out while rotating constantly. But you do it the way that suits you. Toss the pizza base on your baking tray and pull out any thicker sides.

Spread basil pesto sparingly and evenly over the pizza base. If not using pesto then brush some olive oil over the base. Pour water off the potato slices and arrange them, slightly overlapping, over the pizza base. Sprinkle with thyme, then mushrooms, then cheese, then onion rings. Grind over some black pepper if desired. Place the pizza-laden baking tray onto your hot stone if you have one, otherwise just place baking tray on the middle rack.

If using pizza stone, bake for about 10 minutes or until the crust is very slightly golden (or is starting to get golden splotches, then jerk the tray (using a spatula to help if necessary) to move the pizza off the tray and onto the stone directly. I use this method because no matter what I do, if I try to get the pizza onto the stone while it’s raw, half the toppings come off and I want to hit something. Also for this pizza it prevents the crust from cooking too quickly, before the potato. Bake for another 5 minutes or until golden splotches appear on the top of the pizza and the crust is golden brown on the bottom (lift up with a spatula to peek). Test the potato slices are done by ripping a little piece off and tasting. Use this chance to season with more salt if necessary.

If not using a pizza stone, bake for about 15 minutes or until golden splotches appear on the top of the pizza and the crust is golden brown on the bottom (lift up with a spatula to peek). Test the potato slices are done by ripping a little piece off and tasting. Use this chance to season with more salt if necessary.

Cool on a rack for a minute before serving on a wooden board.

To reheat: Place on baking tray in the middle rack of your cold oven. Heat oven to 200C and let pizza sit for 10-15 minutes or until cheese is bubbling again.

4 Comments leave one →
  1. September 16, 2010 9:25 am

    That topping sounds great I love homemade pizza with fresh thyme. Try pine nuts, thyme, honey and figs. Pizza almost becomes dessert

  2. September 21, 2010 3:12 am

    I’ve seen so many recipes lately for pizzas! So far, I think yours must be the best! The other one I really like is Mexican Pizza. What do you think? Thanks again for sharing this delicious pizza recipe!

  3. September 21, 2010 9:29 am

    Cheers :) Figs sound delicious but it’s always super difficult to find fresh ones, although the dried variety would make a nice dessert pizza, maybe with some ricotta or something as well.

    The Mexican pizza sounds superb! I’d love to try it with Chilli beans, almost like a nacho pizza.


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