Kartoffelpizza mit Gemüse (potato and vegetable pizza)
A yeast pizza base topped with very thinly sliced potato instead of, or alongside, the usual tomato sauce, which crisps at the edges and turns almost creamy where it sits under the cheese. Slicing the potato thin enough is what makes the difference between a pizza and a pizza with undercooked potato on top.
Prep25 min
Cook18 min
Rest60 min
Oven240°C
Servings4
Christoph's potato pizza, the potato sliced thin enough on a mandoline to cook through in the same time as the crust.
Ingredients
Units
Temperature
Servings
Dough
- 350 g flour rounded
- 220 ml warm water rounded
- 7 g instant dried yeast rounded
- 6 g fine salt rounded
- 20 ml olive oil rounded
Topping
- 350 g waxy potatoes, peeled, sliced paper-thin on a mandoline rounded
- 30 ml olive oil, for tossing the potato rounded
- 100 g red onion, very thinly sliced rounded
- 200 g mozzarella, torn or sliced rounded
- 5 g fresh rosemary, chopped rounded
- to taste fine salt rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Whisk the flour and yeast together. Add the warm water, mix to a shaggy dough, then knead in the olive oil and salt, kneading by hand for about 8 minutes, until smooth and elastic.
- Cover and prove in a warm place for 45 to 60 minutes, until roughly doubled.
- Slice the potatoes paper-thin on a mandoline, no thicker than 2 mm. Toss with the olive oil, a pinch of salt, and set aside; slices this thin need no pre-cooking.
- Heat the oven to its highest setting, at least 240°C, with a baking sheet or pizza stone inside.
- Divide the dough in two and stretch each piece into a rough 28 cm round on a floured surface or parchment.
- Scatter the mozzarella over the base, then shingle the potato slices over the top, overlapping like roof tiles so every slice makes contact with the base rather than sitting on top of another. Scatter the onion and rosemary over.
- Slide onto the hot sheet or stone and bake 15 to 18 minutes, until the potato is tender and browned at the edges and the crust is deep golden.
Method in the Thermomix
Written for a TM5 or TM6, 2.2 litre bowl. This covers only kneading the dough; the potato is sliced by hand or mandoline and the pizza is baked conventionally.
- Flour and yeast into the bowl. Add the warm water. Mix 10 sec / speed 5.
- Add the salt and oil. Knead 2 min / dough mode.
- Tip out, prove and continue by hand from step 3 of the hand method.
Notes
- Slice the potato as thin as you can manage, ideally with a mandoline. Thick slices simply will not cook through in the short time the pizza spends in the oven, leaving raw, crunchy potato on top.
- Do not pre-cook the potato. At the right thickness it cooks fully alongside the crust; par-boiling it first makes the slices fall apart when shingled.
- A pizza stone gives a noticeably crisper base than a plain baking sheet, since it transfers heat faster into the dough from below.
- Leftover slices reheat well in a hot oven for 5 minutes, better than a microwave, which turns the potato rubbery.
Ingredient substitutions
- Waxy potatoes hold their shape better than floury ones when sliced this thin; floury potatoes tend to fall apart.
- Rosemary can be thyme, or left out for a plainer topping.
- A little grated hard cheese scattered with the mozzarella adds a sharper edge if you like.
From Christoph Mayer