It’s the little things that make life big, right? Maybe a potato pizza might be one of these. I was surprised, when I saw that dish in a menu. I couldn’t believe, that potato and pizza dough will end up in a delicious aperitif. Wrong thought! Both ingredients do harmonize very well. It’s a great aperitif and it became a favorite recipe of the Chef’s Handyman team and my family loves the snack as well.
For the dough, combine, 2 lbs. flour, 0.5 l or 2 cups of lukewarm water, 38 ml or 2 tbsp. of liquid yeast, 1 tbsp. of sea salt, 1 tsp. of sugar and 3-4 tbsp. of olive oil. Knead well. Place the dough into a bowl. Cover the bowl with a humid tea towel. Allow to the dough to double in size at least for 1 hour.
Meanwhile steam the potatoes or cook them in salt water until soft. When cooked through take them out.
Prepare a baking sheet with parchment paper. Roll the dough out. Place the dough on the baking sheet. Great the potatoes and spread them over the dough. Season the potatoes with salt, black pepper, chili flakes and rosemary. Decorate with sweet pepper slices. Bake the pizza in the preheated oven at 200°C or 400°F for 30-40 minutes.
Cut the potato pizza in pieces. Garnish with herbs and drizzle with olive or truffle oil.
Shopping list for 1 potato pizza for 4 serves: 1 kg or 2 lbs. flour, 0.5 l or 2 cups lukewarm water, 38 ml or 2 tbsp. liquid yeast, 1 tbsp. sea salt, 1 tsp. sugar, 3-4 tbsp. olive oil, truffle oil, black pepper, chili flakes, 2 sweet peppers, 1 kg or 2 lbs. waxy potatoes, fresh herbs (oregano, basil, thyme, rosemary).
Bon appetite, yours Chef’s Handyman team.