I have a confession to make, I’m in love with Italy! If I could live anywhere else in the world, it would be Italy. I would go there tomorrow if a few things were right in my life!

This entry on 101 cookbooks inspired me to create a recipe on potato pizza. In Assisi, I had the most delicious potato pizza with thyme, that anytime afterwards, I had to get potato pizza. Unfortunately, one time I got something completely wrong! (Shown on the right).

This version above though, is a tribute to the classic thin-style Italian crust, and, although this lacks the traditional Italian sauce served on most of their pizzas, it actually emulates their traditional potato pizza with no tomato base.

I’ve grabbed some fresh thyme from my garden to add to the flavour and I have to admit, there’s nothing better than fresh classic Potato Pizza on a Saturday night watching the footy, apart from being in Italy itself!

To veganize this dish:

• Omit the parmesan cheese and have it without.
• If you do want some cheese flavour, add some nutritional yeast on top!

Serves:

• Eight slices

Ingredients:

• 1 cup self raising flour or 00 flour
• 1 tsp yeast
• pinch salt
• 1/2 cup warm water
• olive oil
• 1 tsp garlic mince
• 3/4 potato, very thinly sliced
• 1/2 spanish onion, very thinly sliced
• couple of strands of fresh thyme
• rock salt
• grated grana padano
• freshly cracked pepper

Instructions:

1. In a jug, empty the flour and salt mixed and add a well in the middle.
2. Mix the yeast in half a warm cup of water.
3. Mix together and knead a little.
4. Roll the dough in a ball and cover tight with plastic wrap.
5. Sit aside for half an hour.
6. Preheat the oven to 180 degrees celsius or 356 degrees fahrenheit.
7. Thinly slice the potatoes and onion.
8. Knead the dough, forming a very thin circular base.
9. Drizzle some olive oil on a try and place the dough on top.
10. Drop some garlic mince on top and drizzle a little olive oil also.
11. Using your hands, mix the mince and oil over your dough.
12. Drop your thinly sliced potato and onion on top evenly.
13. Sprinkly with grated parmesan cheese, thyme, rock salt and cracked pepper, being generous with the parmesan cheese.
14. Cook in the oven for twenty minutes or the crust is golden brown.
15. Slice and serve immediately.