Potato-Topped Pizza
Forget ham & pineapple. Forget chicken & sweetcorn. Potato-topped pizza is where it’s at.
There’s a reason everyone loves a chip butty. Carb-on-carb just works. Beige with added beige is top tier. Fight me. Soon to be the most iconic topping you can have on a pizza.
This is by no means a bland and boring pizza, because alongside the crispy, golden potato we have a range of complimentary toppings that take this pizza to the next level. Starting with a blended sun dried tomato and tomato puree base, we then add a variety of cheeses, herbs and beautiful garlic. What’s great is that the ingredients are relatively low cost so you’re not forking out for boujee ingredients.
Tag me in your potato pizzas or your most controversial pizza toppings and I’ll rate them.
Ingredients
- 500g strong white bread flour
- 1 tsp fine salt
- 7g fast active yeast
- 300ml body temp water
- 3 tbsp olive oil
- Plus flour for dusting
- 1 jar of drained sun dried tomatoes
- 2 tbsp tomato and garlic purée
- 1-3 tbsp hot water
- As many handfuls of grated mozzarella as you want
- A little grating of Parmesan
- Salt and pepper
- Some Rosemary
- 3 shaved new potatoes
- Chilli oil
- A couple of basil leaves
- And anything else you want to throw at it
Method
- Mix the water with the yeast and oil.
- Add the salt to the flour in a large bowl.
- Start pouring the liquid into the flour.
- Once it forms a dough-ish consistency tip it onto the kitchen surface and start kneading the dough (using one hand to push away the dough whilst the other holds on to it and then bring the dough back on its self. Then turn it 90° and repeat the process).
- Knead for around 10 mins until it’s smooth and spongey.
- Put it back in the bowl, flour the top and cover. Leave in a warm place for 20-30 mins or until doubled in size.
- Blend the sun dried tomatoes with the purée and add hot water in a tbsp at a time until you get a spreadable mixture.
- Shave your potatoes using a peeler or very finely sliced.
- Preheat the oven to 275°C/520°F or the highest your oven will go.
- Place an upside down pizza tray or baking tray in the oven.
- Once the dough has risen plonk it back onto a floured kitchen surface and divide into 3 balls.
- Roll or shape the dough on a well floured surface so it doesn’t stick, get it into a round shape best you can.
- Add a 1/3 of the tomato base and spread evenly.
- Sprinkle over mozzarella, then potatoes, then some Parmesan and a drizzle of olive oil.
- Use your hands, tools or anything you can to then get the pizza onto the hot tray that’s in the oven. Please be careful with this don’t burn yourselves.
- Leave in the oven for around 10-15 minutes, depending on the oven temp.
- Once cooked dig in xoxoxo