| | Potato & thyme pizza
Potato & thyme pizza
Potato & thyme pizza 4.3-5 9
  • Calories: 1480 kj
  • Fat: 6g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 240°C. Spray a 36cm-diameter round pizza tray with olive oil spray to lightly grease. Sprinkle with polenta. Shake off any excess.
  2. To make the pizza base, combine the flour, yeast, salt and sugar in a large bowl. Make a well in the centre and add the water and oil. Use a round-bladed knife in a cutting motion to mix until combined. Use your hands to bring the dough together in the bowl. Turn dough onto a well-floured surface and knead for 5 minutes or until almost smooth.
  3. Roll out the dough on a lightly floured work surface into a 32cm-diameter disc, about 5mm thick. Lift the dough onto the tray and use your hands to gently ease the dough out to the edge of the tray.
  4. Scatter the mozzarella over the pizza base and top with potato. Scatter the thyme and garlic over the potato. Spray with olive oil spray and season with salt and pepper.
  5. Bake the pizza in oven for 10-15 minutes or until the base is crisp and light brown. Serve immediately with salad leaves, if desired.
Time for preparing:
15 min.
Servings:
4

Ingredients:

  • Extra virgin olive oil spray
  • 2 tablespoons polenta (cornmeal)
  • 55g (1/2 cup) coarsely grated reduced-fat mozzarella
  • 2 (about 380g) coliban (washed) potatoes, unpeeled, thinly sliced
  • 3 teaspoons fresh thyme leaves
  • 1 garlic clove, thinly sliced
  • Mixed salad leaves, to serve
  • Pizza base
  • 225g (1 1/2 cups) plain flour
  • 1 teaspoon dried yeast
  • 1/4 teaspoon salt
  • Pinch of sugar
  • 185ml (3/4 cup) warm water
  • 2 teaspoons olive oil
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