Crispy pizza dough with tomato sauce, potatoes & thyme
very easy
105 mins
105 mins
Ingredients
- 1 cube (42 g) fresh yeast
- 400 g + some flour
- 2 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- baking paper
- 1 small onion
- 1 Garlic clove
- 1 TABLESPOON Olive oil
- 1 can(s) (425 ml) Tomatoes
- 1 TEASPOON Oregano
- 7-10 Tbsp salt, pepper
- 1 TEASPOON Sugar
- 400 g Potatoes
- some stem(s) fresh or 1 tsp dried thyme
- 4 TABLESPOONS Olive oil
- 7-10 Tbsp coarse salt, black pepper
Directions
- 1
For the pizza dough, dissolve yeast in 200 ml lukewarm water. Put 400 g flour, oil and approx. 1⁄2 TL salt in a bowl. Stir in the yeast water with the dough hooks of the mixer and knead for about 2 minutes until smooth.
- 2
Form the dough into a ball, dust with flour, cover and leave to rise in a warm place for 30-40 minutes until the dough has doubled.
- 3
Knead the dough again vigorously. Roll out to the size of a baking tray covered with baking paper. Or roll out to 2 round pizzas and place them on a baking tray. Leave to rise for another 10-15 minutes.
- 4
For the sauce, peel and finely dice the onion and garlic. Fry in hot oil until golden brown. Add the tomatoes and mash them very finely in the pot, e.g. with a potato masher. Add spices and simmer everything open for about 20 minutes until the sauce is creamy.
- 5
Preheat oven (electric cooker: 200-225 °C/circulating air: 175-200 °C/gas: see manufacturer). Spread the sauce on the pizza bases.
- 6
Peel the potatoes and cut them into thin slices. Spread on the pizza bases. Wash, strip and sprinkle thyme on top.
- 7
Sprinkle with olive oil and season. Bake in a hot oven for about 25 minutes.
Nutrition Facts
430 kcal
51 g
18 g
14 g
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