Potato and Gruyère pizza


  • Serves 4 people

  • 500 gm (about 2) waxy potatoes (such as Dutch cream, pinkeye or désirée), thinly sliced with a mandolin
  • 550 gm mozzarella, sliced
  • 300 gm Gruyère, coarsely grated
  • 8 sage leaves, coarsely torn
  • Pizza dough
  • 15 gm dried yeast
  • 400 gm "00" plain flour, plus extra for dusting
  • 2 tbsp extra-virgin olive oil, for brushing
01   For pizza dough, combine yeast and 40ml lukewarm water in a small bowl and stir until dissolved, add 2 tbsp flour and stir until combined. Cover and stand in a warm place for 30 minutes or until foamy. Place remaining flour in a large bowl, make a well in the centre and add yeast mixture, 1½ tsp sea salt and 200ml lukewarm water. Mix ingredients together then knead on a lightly floured work surface until dough is smooth and elastic (8-10 minutes). Divide dough into 4 and place on a lightly greased oven tray, brush with olive oil, cover with a tea towel and stand in a warm place until doubled in size (2 hours).
02   Place a pizza stone on the middle rack of an oven and preheat on highest heat. Lightly dust a work surface with flour and, using fingertips, press out dough to about 20cm in diameter. Arrange one-quarter of the mozzarella evenly over pizza base, arrange potatoes on top then scatter over one-quarter of the Gruyère and sage. Using a thin tray, slide pizza onto preheated pizza stone and cook until golden (4-5 minutes). Repeat with remaining dough and toppings. Serve immediately.
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