09 Feb Pizza with baked potatoes and creme fraiche
Hot pizza with baked potatoes, served straight from the oven, eaten with fresh dill and a dollop of cold creme fraiche is a great choice for vegetarians that are already bored with classical versions of meatless pizzas. Although it’s not a traditional Italian recipe, it’s simple and delicious.
Ingredients for pizza dough (2 small pizzas)
Jim Lachey’s recipe for pizza dough
250 g white flour (I used 200 g of white flour and 50 g of whole wheat flour)
175 g water
1/8 teaspoon of dry yeast
1 teaspoon of salt
Ingredients for pizza topping
4 medium sized potatoes, peeled
2 cloves of garlic
around 200 g of grated cheddar cheese (you can use other varieties of cheese)
fresh dill
100 ml creme fraiche
Recipe
1. 9-12 hours before pizza baking mix all ingredients for pizza dough and set aside in a bowl covered with clean cloth, at room temperature.
2. After 9-12 hours during which pizza dough was resting, set the temperature in your oven for 250°C
3. Precook potatoes for approximately 10 minutes. They can’t be overcooked
4. Slice potatoes (slices should be not too thin and not too thick – around 3mm)
5. Shape pizza dough into two pizzas (sprinkling with a bit of flour if necessary) and arrange on parchment paper or special dish for baking pizza.
6. Sprinkle pizzas with half of grated cheddar
7. Arrange garlic, very thinly sliced as wel as slices of potatoes
8. Sprinkle with the rest of grated cheddar cheese
9. Bake for 8 – 10 minutes taking care not to burn the cheese
10. Serve with fresh dill and a dollop of cold creme fraiche
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