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
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