Cheesy Potato Pizza with Thyme
An incredible Italian potato pizza made with a super cheesy white base and topped with thinly sliced potatoes, onions, and thyme.
Servings: 4 - 6 people
- 1 batch basic pizza dough
- 2 to 3 large waxy potatoes cut into as thin slices as possible ( or 8-10 small ones)
- 1 small onion thinly sliced
- 1 cup + 2 tbsp sour cream (250g)
- 1 ⅔ cup Gruyere cheese (160g) Fontina, Comte or any good melting cheese will also work.
- 4 sprigs of thyme
- Salt and pepper to season
- Olive oil to drizzle
- Flour for dusting
- Semolina flour polenta or regular flour, for dusting
Preheat the oven to the highest temperature possible. First, make the cheesy base by adding the sour cream and grated gruyere cheese in a bowl and mix with a small pinch of pepper until combined.
Sprinkle polenta, semolina flour or regular flour on two large baking trays so the dough doesn't stick, roll out half of the pizza dough and place it on the baking tray.
Spread half of the cheesy mixture on the pizza base and top with thinly sliced potato slices. Add thin strips of onion, a sprinkle of fresh thyme, salt, pepper and a drizzle of olive oil.
Bake in the oven for 10-15 minutes (this is enough to make two large pizzas so time depends on if you are baking both at the same time or not) until the crust is golden and the topping is golden and bubbling.
- Oven temperature - Preheat the oven to the highest temperature possible before baking the pizzas.
- Prepare your pizza trays - Always sprinkle semolina flour, polenta or regular flour on the baking trays before placing the dough on top so it doesn't stick. Semolina flour is best for a nice crispy base.
- Prep the potatoes - Cut the potatoes as thinly as possible using a sharp knife so they cook at the same time as everything else.
- For the pizza dough follow these instructions and use type 0 or type 00 Italian flour for best results if you can't get this regular all purpose flour will do.
- Herbs - If you don't have thyme, rosemary or oregano would also work really well.
- How to roll out the pizza dough - choose whatever thickness you prefer, with my pizza dough recipe you can make either a thick or thin crust (the instant pizza dough will only make a thin crust). I usually use a rolling pin dusted with flour and roll half the dough out at a time to around ¼ inch / ½ cm thickness
Calories: 626kcal | Carbohydrates: 14g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 57mg | Potassium: 523mg | Fiber: 2g | Sugar: 1g | Vitamin A: 370IU | Vitamin C: 12.7mg | Calcium: 97mg | Iron: 3.5mg