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Rustic potato pizza with garlic, thyme and goat's cheese

Rustic potato pizza with garlic, thyme and goat's cheese

Servings: 4

Ingredients

PIZZA DOUGH:
250g cake flour
1 sachet (10ml) instant yeast
1 tsp (5ml) fine salt
2ml sugar
200ml lukewarm water

TOPPING:
100ml NOMU Extra Virgin Olive Oil
12 sprigs of thyme, leaves pulled off
3ml crushed garlic
10ml NOMU Sea Salt
4 organic or Meditteranean potatoes, washed but unpeeled
300g goat’s cheese
NOMU One For All Grinder
NOMU Black Pepper

Directions

Preheat your oven to 250°C.

To make the pizza dough, combine the cake flour, yeast, Salt and sugar in a bowl. Mix in enough water to form a dough. Knead the dough for 10 minutes until soft and elastic. Place in a bowl, cover with a tea towel and leave in a warm place until the dough doubles in size.

Divide the dough into 4 pieces, cover and leave to rise for a further 15 minutes. Roll each piece out very thinly and place on a floured baking tray.

Combine the Olive Oil, thyme, garlic and Sea Salt in a bowl and brush some of the mixture onto the pizzas. Slice the potatoes very thinly and arrange on top so that they overlap. Crumble the goat’s cheese over the potato and brush with more of the Olive Oil mixture. Grind some One For All Grinder and Black Pepper over the top.

Place in the oven and bake for 20 minutes or until the edges are puffed, crispy and brown and the base is cooked through.

Ingredients

PIZZA DOUGH:
250g cake flour
1 sachet (10ml) instant yeast
1 tsp (5ml) fine salt
2ml sugar
200ml lukewarm water

TOPPING:
100ml NOMU Extra Virgin Olive Oil
12 sprigs of thyme, leaves pulled off
3ml crushed garlic
10ml NOMU Sea Salt
4 organic or Meditteranean potatoes, washed but unpeeled
300g goat’s cheese
NOMU One For All Grinder
NOMU Black Pepper

Directions

Preheat your oven to 250°C.

To make the pizza dough, combine the cake flour, yeast, Salt and sugar in a bowl. Mix in enough water to form a dough. Knead the dough for 10 minutes until soft and elastic. Place in a bowl, cover with a tea towel and leave in a warm place until the dough doubles in size.

Divide the dough into 4 pieces, cover and leave to rise for a further 15 minutes. Roll each piece out very thinly and place on a floured baking tray.

Combine the Olive Oil, thyme, garlic and Sea Salt in a bowl and brush some of the mixture onto the pizzas. Slice the potatoes very thinly and arrange on top so that they overlap. Crumble the goat’s cheese over the potato and brush with more of the Olive Oil mixture. Grind some One For All Grinder and Black Pepper over the top.

Place in the oven and bake for 20 minutes or until the edges are puffed, crispy and brown and the base is cooked through.

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