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Individual potato pizzas
Individual potato pizzas
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Prep Time:
105 minutes
Cook Time:
20 minutes
Total Time:
125 minutes
Ingredients:
  • 500.00 ml plain baker's flour, sifted
  • 8g sachet instant dry yeast
  • 2.40 gm sea salt
  • 200ml lukewarm water
  • 75.08 gm olive oil
  • 500g sebago potatoes, peeled
  • 40.00 ml fresh thyme leaves
Instructions:
  • In a large bowl, mix flour, yeast, and sea salt. Create a well in the center and pour in water and 1 tablespoon of oil. Stir until a sticky dough forms.
  • Transfer dough to work surface. Grease hands with 1 tablespoon of reserved oil. Knead dough for 5 minutes until it's elastic. Place dough in a large bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour until doubled in size.
  • Preheat your oven to 220°C. Gently deflate the dough with your fist, then divide it into 8 equal pieces. Shape each piece into a 1cm-thick oval base and place them on 2 baking trays.
  • Thinly slice the potatoes using a slicer or mandolin. Pat them dry with a paper towel. Arrange the potato slices in a single overlapping layer on the pizza bases. Sprinkle with thyme, season with salt and cracked black pepper, and drizzle the remaining 2 tablespoons of oil over the pizzas. Bake for 15 to 20 minutes until the bases are crisp and golden. Serve hot.

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