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Potato Pizza


for the base
3 level tablespoons wholemeal flour
225g plain flour
half teaspoon salt
7g sachet of easy-blend dried yeast
1 tablespoon milk
2 tablespoons olive oil

for the topping
180g waxy potatoes
1 medium-sized onion, peeled and thinly sliced
4 tablespoons olive oil
a small palmful of thyme leaves
120g taleggio or fontina cheese
4 tablespoons cr\xe8me fra\xeeche
more olive oil and shavings of Parmesan

For the base, mix the flours together in a large bowl, then add
the salt, yeast, milk, oil and 120ml warm water, adding more water
or flour if necessary to give a firm dough. Knead on a flat surface
for 10 minutes. Set aside for 30 minutes in an oiled bowl.

Meanwhile, slice the potato thinly and bring them to the boil in
salted water, then reduce to a simmer for 5 minutes. Drain thoroughly.
Fry the onion in the oil until soft.

Preheat the oven to 220C (gas mark 7), and put in a large baking
sheet to heat.

Turn the dough out, flatten and cut in half. With your fist, press
each piece into a round, roughly 23cm in diameter. Leave to rise
in a warm place for 5-10 minutes.

Divide the onion, potatoes, thyme, cheese and creme fraiche between
the bases. Slide the pizzas on to the heated baking sheet, drizzle
with a little more oil and scatter with shavings of Parmesan. Bake
for 20 minutes, until the bases are crisp.


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