Potato and thyme pizza

Name: Potato and thyme pizza
Cook time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 1 Bread baking mix (500 g) farmhouse bread (with yeast); 7-10 Tbsp Fat and flour; 8 Stem(s) Thyme; 750 g waxy potatoes; 10 TABLESPOONS Olive oil; 7-10 Tbsp coarse sea salt; 7-10 Tbsp Pepper

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 1

1 Bread baking mix (500 g) farmhouse bread (with yeast)
7-10 Tbsp Fat and flour
8 Stem(s) Thyme
750 g waxy potatoes
10 TABLESPOONS Olive oil
7-10 Tbsp coarse sea salt
7-10 Tbsp Pepper

Directions

1
Knead the baking mix and 330 ml lukewarm water with the dough hooks of the mixer to a smooth dough. Cover and leave to rise in a warm place for about 45 minutes.
2
Grease two baking trays and dust with flour. Knead the dough again with floured hands and cut in half. Roll out each half on some flour to thin oval flat cakes (approx. 26 x 35 cm) and put each half on a baking tray.
3
Spread the dough thinly with water and let it rise covered for another 30 minutes.
4
Heat 1 teaspoon of oil in a coated frying pan. Fry the fish fillets for 3-4 minutes on each side. Season lentils with vinegar, salt, pepper and 1 pinch of sugar. Arrange the fish on top. Drain and add the potatoes.
5
Cover 1 dough cake with half of the potatoes like roof tiles. Sprinkle with 5 tablespoons of olive oil. Sprinkle with half of the thyme, season with sea salt and some pepper. Bake in a hot oven for 15-20 minutes until crispy.
6
In the meantime, cover and season the 2nd dough cake with the remaining potatoes, the rest of the oil and thyme. When the first potato pizza is ready, bake the second one in the same way. Serve lukewarm.