Ingredients

Method

• 1 x 7 g yeast sachet
• 1 t brown sugar
• 3/4 cup lukewarm water
• 500 g flour
• 1 pinch sea salt
• 2 - 3 potatoes, peeled and thinly sliced
• olive oil
• 3 sprigs thyme
• Mozzarella, sliced
• Fresh rocket leaves, for garnishing
• Sliced red chilli, for garnishing

Method

Ingredients

Preheat the oven to 180°C.

Dissolve the yeast and brown sugar in lukewarm water and allow to stand for 5 minutes.

Sift the flour and a pinch of sea salt into a large bowl, add the yeast-and-water mixture to the flour a little at a time and bring together using a fork.

Knead the dough until smooth and elastic, place in a oiled bowl and set aside for 30 minutes, or until doubled in size.

Peel and thinly slice the potatoes and fry until golden in a saucepan with a drizzle of olive oil, a few sprigs of thyme and season to taste.

Divide the dough into balls and roll out on a clean, floured surface, drizzle with olive oil and bake for 5 minutes.

Top with sliced mozzarella, the fried potatoes and sprinkle with sea salt, then bake until the cheese is bubbling and the base is cooked through.

Serve hot garnished with fresh rocket and sliced red chilli.