Potato pizza with Taverna Finest salad cheese
A fantastically tasty pizza baked with just a few ingredients. If you don’t have any thyme, you can replace this with other herbs according to taste. Serve with salad, or bake several different delicious pizzas using the same dough recipe.
Method
Day before
Dissolve the yeast in water, add a quarter tsp. of salt and olive oil and then stir in the flour.
Knead the dough for 5 to 10 minutes until it is firm and holds its shape. It will still look moist.
Place cling film over the bowl, put a plate or something similar on top and leave to rise in a cool place overnight.
On the day
Heat the oven to 250°C (fan-assisted) and place a baking sheet inside the oven.
Roll the dough out on a piece of greaseproof paper. Peel the potatoes and cut into thin slices using a mandoline slicer then set to one side.
Spread a thin layer of creme fraiche over the dough and then distribute the potatoes evenly across the top.
They can overlap as they will shrink in the oven.
Add the thyme and then the Taverna Finest salad cheese to the pizza and bake in the oven for 10-12 minutes.
Serve immediately.
Tip: you can also make the dough the same day. In which case, you should add an extra 10 g of yeast to the dough so that it rises at normal room temperature in the space of a couple of hours.
Tip: you can also upgrade the pizza by crumbling a piece of hot smoked salmon over the pizza before baking it.
Best with
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