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Pizza Patate from Provence

Method

  • Combine 1 litre water with 4 tspn salt in a very large bowl. Add the potatoes and set aside for about 2 hours until no longer crisp. 
  • At the same time, combine the remaining water with the yeast, 1 cup flour and the sugar in another large bowl. Mix well with a wooden spoon and set aside for about 5 mins until it starts to foam. 
  • Then add 1 tspn salt with up to another 1½ cups flour to the above mixture, little by little, stirring with a wooden spoon and then kneading until smooth and elastic. 
  • Put the dough back in the lightly oiled bowl, cover with plastic wrap and set aside in a warm spot until doubled in size. 
  • Then punch the dough down on a lightly floured workbench, return to the bowl, cover with plastic and set aside until doubled once again. 
  • Preheat oven to 220°C fan forced (240°C normal). 
  • Heat a little oil in a pan and gently sauté the onion until soft. 
  • Then drain the potatoes very well and toss with the sautéed onion, seasonings, rosemary and about 1/3 cup oil. 
  • Spread the dough into a lightly oiled baking tray and top with the potatoes, spreading extra around the edges. Then cook in the top shelf of the oven for about 30 mins. 
  • Serve with a simple green salad on the side.

Ingredients

  • 1 litre & 1 cup lukewarm water
  • 6 tspn sea salt
  • 1 kg potatoes, peeled & very finely sliced
  • 1 tbsp dry yeast
  • 2½ cups strong bread flour
  • a pinch of sugar
  • olive oil
  • 1 cup diced onion
  • freshly ground pepper
  • 1 tbsp fresh rosemary leaves
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm