Rustic potato pizza

Name: Rustic potato pizza
Cook time: 1 h
Total time: 1 h
Yield: 2
Ingredients: 1 Bread baking mix (500 g) "Bauernbrot" (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
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 2

1 Bread baking mix (500 g) "Bauernbrot" (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 of lukewarm water with the dough hooks of the hand mixer to a smooth dough. Cover and leave to rise in a warm place for about 45 minutes.
2
Grease 2 baking trays and dust with flour. Knead the dough again with floured hands and cut in half. Roll out each half on a little flour to thin oval flat cakes (approx. 26 x 35 cm) and place on the baking trays.
3
Spread the dough thinly with water and let it rise covered for another 30 minutes.
4
Wash the thyme, remove the leaves. Peel and wash the potatoes. Slice half into thin slices and lay them on a flat cake like roof tiles. Sprinkle with 5 tablespoons of oil, sprinkle with sea salt, pepper and half of the thyme leaves.
5
4 Bake the pizza in a preheated oven (electric oven: 250°C/circulating air: 225°C/gas: level 5) for 15-20 minutes until crispy. Bake a second pizza from the remaining ingredients in the same way. Serve immediately.
6
Drink: strong red wine, for example Chianti.