Potato & onion pizza







Cook Time

130-135 Min


For the dough

  • 1 teaspoon dried yeast
  • 1⁄2 teaspoon granulated sugar
  • pinch of salt
  • 250ml/9fl oz warm water
  • 175g/6oz white bread flour
  • 150g/5oz wholemeal plain flour

For the topping

  • 1 red pepper
  • 1 potato, very thinly sliced
  • 1 large onion, sliced
  • 100g/4oz soft goat’s cheese, crumbled into small pieces
  • 3 tablespoons capers, rinsed and drained
  • 1 tablespoon dried oregano
  • 1–2 tablespoons olive oil
  • To make the dough, mix the yeast, sugar, salt and water in a bowl. Leave in a warm place for 10 minutes or until foamy. Sift both flours into a bowl. Make a well, add the yeast mixture and mix to a firm dough. Knead on a lightly floured surface for 5 minutes or until smooth. Put in a lightly oiled bowl, cover with cling film and leave in a warm place for 1–1 1⁄2 hours until doubled in size.
  • Preheat the oven to 200°C/400°F/Gas mark 6. Brush a 30cm/12in pizza tray with oil. Punch down the dough and knead for 2 minutes. Roll out to a 35cm/14in round. Put the dough on the tray and fold the edge over to form a rim.
  • To make the topping, cut the pepper into large flat pieces and remove the seeds. Put the pepper, skin side up, under a hot grill until blackened. Cool, then peel away and discard the skin, and slice the flesh.
  • Arrange the potato over the base with the pepper, onion and half of the cheese. Sprinkle with the capers and oregano, and drizzle with alittle oil. Brush the crust edge with a little more oil, and bake the pizza in the oven for 15–20 minutes. Add the remaining cheese and bake until the crust is golden and crisp. Serve hot.
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