Servings: pizzas
Potato Pizza Deluxe
Pizza is the perfect weekend dish, in fact, it's pretty perfect any day. But on weekends, there's a little more time to let the dough rise. Here’s my take on a super simple, but super good pizza crust!
Ingredients
Pizza Dough
- 25 gram Yeast
- 300 gram Water Lukewarm
- 27 gram Oil
- 300 gram Wheat Flour Approximately
- 100 gram Graham Flour Approximately
Pizza 1
- 27 gram Olive Oil
- Oregano Dried
- 2 slices Serrano ham
- 150 gram Potato Approximately
- 0.5 package Mozzarella Chees
- Thyme Dried
- Coarse salt A little
Pizza 2
- 30 gram Pesto Green
- 2 slices Serrano ham
- 150 gram Sweet Potato
- 0.5 package Mozzarella Chees Fresh
- Oregano Dried
- Coarse salt A little
Instructions
Pizza Dough
- Dissolve the yeast in the water.
- Stir in the oil.
- Add the flour little by little, the dough should be firm and not sticky.
- Sprinkle flour on a table and knead the dough there.
- Let it rise for an hour.
- When the dough has risen, divide it into two and roll out two pizza bases.
- I like them thin and crispy, about 4 mm in thickness when rolled out, but you can make them thicker if you prefer.
Pizza 1
- For pizza 1, brush a little olive oil on the base, right to the edges.
- Sprinkle some oregano over the base.
- Break the ham into smaller pieces and spread on the pizza.
- Peel the potatoes and cut them into very thin slices, possibly with a mandolin slicer, and spread on the pizza.
- Shred the mozzarella into smaller pieces and spread on the pizza.
- Sprinkle thyme and coarse salt over the pizza.
- Bake for 15-20 minutes at 220 degrees Celsius (428 degrees Fahrenheit), until golden and crispy at the edges.
Pizza 2
- For pizza 2, spread pesto on the base, followed by ham in smaller pieces, thin sweet potato slices, mozzarella in smaller pieces, and top with oregano and salt.
- The baking time is the same... Happy pizza night peepz!