A guarantee of an empty plate. Cheese, onion and potato layered on a savoury thin crust is perfect for a picnic, casual dinning or cut into bite size pieces, a satisfying cocktail nibble.
- 1 1/2 cups warm water
- 1 envelop of active dry yeast or 2 1/4 teaspoons
- 4 cups all purpose flour
- 1 teaspoon sugar
- 1 1/2 teaspoons salt
- 2 tablespoons olive oil
- 2 1/2 lbs Yukon Gold potatoes (about 6 medium size)
- 2 large white onion, thinly sliced
- 2 tablespoons olive oil
- 8 oz whole milk ricotta
- 1/2 cup sour cream or creme fraiche
- 8 oz fresh mozzarella, cut into small cubes
- 5 oz Queso Fresco, grated (or substitute Monterey Jack or another white cheese)
- 3 oz freshly grated parmesan
- 1 teaspoon fresh thyme leaves
- Salt and pepper
- Makes a large, 13 x 18 inch rectangular tart that you can slice into 9 large pieces or about 60 or so, 1 X 1 inch bites
- First make the dough.
- Pour the warm water into a medium-size bowl. Sprinkle the yeast over the water and let stand for about 5 minutes until the yeast has dissolved.
- Add the olive oil, salt and sugar and to the yeasty water then the flour. Stir with a wooden spoon to form a rough, sticky dough. Transfer to a lightly floured surface. Knead dough until it forms a smooth ball that springs back when you poke it, about 8 minutes. If you feel the dough is too sticky, sprinkle with flour as you knead to make it easier to work with, but try to avoid adding too much flour.
- When the dough is ready, transfer to a lightly oiled bowl, cover the bowl with plastic wrap or a clean dish cloth and place in a warm spot to rise for 1 1/2 hours.
- While the dough is rising, prepare the topping ingredients.
- Place the sliced onions in a skillet, toss with the olive oil and sprinkle with salt. Place over medium heat and cook, stirring occasionally until onions are soft and starting to color. Remove from heat and set aside.
- Slice the potatoes into thin rounds (about an 1/8th of inch), place in a pot of salted cold water and bring to a boil. Lower the temperature and simmer until the slices are tender, about 6 minutes, do not overcook or they will fall apart.
- When the dough is ready, preheat the oven to 400 ° F (230 ° C) and position the rack at the bottom of the oven. Brush a 13 x 18 inch, rimmed baking sheet with olive oil.
- Remove the dough from the bowl to a floured surface and pat or roll out to form a rough rectangle, slightly smaller than the baking sheet. Transfer the dough to the sheet and using your finger tips, pat or stretch the dough until it covers the base of the pan.
- Combine the sour cream and ricotta in a small bowl and spread over dough. Top with the cooked onions and cubed mozzarella then sprinkle with fresh thyme leaves and season with salt and pepper. Arrange the potatoes rounds on top in overlapping rows then cover with grated Queso Fresco and parmesan.
- Bake for 25 to 30 minutes, until the topping is starting to turn golden brown and the crust is nicely bronzed underneath. Potato pizza is delicious served immediately or at room temperature cut into large slices or bite size pieces as a perfect accompaniment to a glass of cold Rosé.