Yield: 2 - 12 inch pizza crusts
- 1 tsp yeast
- 1 1/2 cup warm water
- 4 cups flour - I used whole wheat
- 1 tsp salt
- 1/3 cup olive oil
- 3 tbsp + more oregano
- 3 tbsp thyme
- 2 tbsp rosemary
- 1 tbsp Parmesan
Sprinkle yeast over the top of your warm water, combine the flour, salt and herbs in the bottom of your mixer.
Pour the olive oil in and mix just until combined, and pour the yeast and water mixture into the flour. Mix until just combined.
Cover and set aside. Let it rise until double in size or you can put it in the fridge and it rise through out the day.
Punch the dough down and divide it in half. Let each piece rest on a pizza stone or sprayed cookie sheet for five minutes. Then stretch it out as thin or thick as you like
- 3 medium size firm potatoes
- 2 tbsp salt
- 4 tbsp olive oil
- 2 small spring onions
- 2 tbsp fresh rosemary, roughly chopped
- 1 package goat cheese - I used peppercorn flavour to add more spice
- Salt and pepper to taste
Preheat the oven to the highest possible temperature (450-500°F).
Brush the dough with a thin layer of olive oil. Cover it with potato slices, onion, rosemary, 3/4 of the goat cheese, salt and freshly grounded black pepper. Drizzle the rest of the olive oil over the pizza and bake for about 15-18 min until the potatoes are golden and the edges are slightly burnt. Sprinkle the rest of the goat cheese over it and serve immediately