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Potato and Onion Pizza |
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| Course |
Any |
| Cuisine |
Unknown |
| Dish Type |
Any |
| Occasion |
Any |
| Submitted By |
Admin |
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| Category |
Pizza |
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Method |
Barbeque |
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Time |
30 mins |
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Calories |
-- |
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Serves |
4 |
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Ingredients : |
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For the dough
1 teaspoon dried yeast,
1⁄2 teaspoon granulated sugar,
pinch of salt,
250ml/9fl oz warm water,
175g/6oz white bread flour,
150g/5oz wholemeal plain flour
For the topping
1 red pepper,
1 potato, very thinly sliced,
1 large onion, sliced,
100g/4oz soft goat’s cheese, crumbled into small pieces,
3 tablespoons capers, rinsed and drained,
1 tablespoon dried oregano,
1–2 tablespoons olive oil |
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| How to Prepare : |
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• To make the dough, mix the yeast, sugar, salt and water in a bowl. Leave in a warm place for 10 minutes or until foamy. Sift both flours into a bowl. Make a well, add the yeast mixture and mix to a firm dough. Knead on a lightly floured surface for 5 minutes or until smooth. Put in a lightly oiled bowl, cover with cling film and leave in a warm place for 1–11⁄2 hours until doubled in size.
• Preheat the oven to 200°C/400°F/Gas mark 6. Brush a 30cm/12in pizza tray with oil. Punch down the dough and knead for 2 minutes. Roll out to a 35cm/14in round. Put the dough on the tray and fold the edge over to form a rim.
• To make the topping, cut the pepper into large flat pieces and remove the seeds. Put the pepper, skin side up, under a hot grill until blackened. Cool, then peel away and discard the skin, and slice the flesh.
• Arrange the potato over the base with the pepper, onion and half of the cheese. Sprinkle with the capers and oregano, and drizzle with a little oil. Brush the crust edge with a little more oil, and bake the pizza in the oven for 15–20 minutes. Add the remaining cheese and bake until the crust is golden and crisp. Serve hot.
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