A slightly different but nice pizza with potatoes, pecorino and thyme.
| Servings | 4 Portions |
| Tags | Family Dinner | Flour | Italian | Main Course | Pizza | Vegetarian | Vegitables |
| Allergens | Milk, Wheat |
| Prep Time | 30 min |
| Rest Time | 1440 min |
| Cook Time | 30 min |
This white pizza with potatoes is a simple variation of "pizza con le patate" that I threw together a while ago mostly because I was curious but also because I wanted to do some research into whether I could use it as a different side dish for the midsummer buffet. My idea was to use new potatoes, "prästost" or "västerbottenost" and let it cool and then throw in classic Swedish things like sour cream, roe and dill. Now I thought it turned out good as it is so I put those plans aside, but that could be a thought for the future to investigate...
My variation is not really classic according to the recipes I researched online, but I think it turned out good anyway. It seems that you normally don't use any cheese at all and flavor it with rosemary. However, I wanted to test how the flavor from pecorino turned out and since I didn't have any rosemary at home at the time, I used fresh thyme instead. I think the result was good and I can imagine making this more times in the future and then experimenting a little more with the flavors.
I choose to slice the potatoes into thin (4-5 mm) slices and throw them into salted boiling water and let them boil for 3 minutes. Then I empty them into a sieve and a minute later dip them in cold water so they cool completely. When they have cooled, I take them out of the water, dry them a little with kitchen paper and then let them stand in the fridge until it is time to cook the pizza. I thought this turned out well as the potatoes still hold together but have a slight chewiness after being cooked in my pizza oven (380°C, 2 minutes).
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Ingredients
Directions
- Mix room temperature water with dry yeast - let stand 10 minutes.
- Add flour and salt, knead in a machine or by hand until the dough is smooth (5-10 minutes).
- Cover the dough and let rise until it has doubled in size (1-2 hours).
- Divide the dough into 4 pieces (about 240g/piece), roll into smooth balls and place in lightly oiled containers. Store in the refrigerator overnight (up to 72 hours).
- Slice the potatoes into thin slices (4-5 mm) and place the slices in boiling water for 3 minutes.
- Drain the water and cool the potatoes in cold water.
- Dry the potatoes and then store in the refrigerator until it is time to cook the pizza.
- Take out the dough and allow it to stand at room temperature for 60-120 minutes.
- Slice the onion thinly.
- Stretch out the dough using a little extra flour.
- Spread the créme fraiche in a thin layer on the pizza dough.
- Add the cheese, pecorino and the sliced potatoes - bake in the pizza oven.
- Top the still warm pizza with freshly ground black pepper, fresh thyme and olive oil.
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 3999.89 kcal | 999.97 kcal | 216 kcal |
| Carbohydrates | 480.73 g | 120.18 g | 25.96 g |
| Fat | 164.44 g | 41.11 g | 8.88 g |
| Protein | 140.55 g | 35.14 g | 7.59 g |
| Sugar | 23.15 g | 5.79 g | 1.25 g |
| Salt | 20.18 g | 5.05 g | 1.09 g |
* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
