Ingredients

Method

• 800 g flour, plus extra for dusting
• 10 g instant dry yeast
• 2 t salt
• 40 g brown sugar
• 3 cups lukewarm water
• 2 large potatoes, peeled
• extra virgin olive oil, for drizzling
• 1 T Maldon salt
• thyme, a few sprigs, leaves picked

Method

Ingredients

1. Place all the dry ingredients in a large bowl and combine well. Make a well in the centre and gradually stir in the water until a dough forms.

2. Knead the dough on a floured surface until soft and stretchy. Place in a lightly greased bowl and cover with a kitchen towel. Allow to prove for about 40 minutes. Preheat the oven to 180°C.

3. Knock down the dough and roll into balls of around 100 g each. Flatten the balls into circles.

4. Slice the potatoes very thinly using a mandolin or potato peeler. Keep the potato offcuts to make chips. Arrange the slices into a fan on each piece of dough and drizzle with olive oil. Sprinkle with salt, place on a lined baking sheet and bake until golden brown. Sprinkle over the thyme leaves and serve.

Cook's note: Try the pizzettes with sweet potato slices and a drizzle of hot honey right before serving, or make one giant version as a bread course before a special meal.

Find more pizza recipes here.

Photography: Toby Murphy
Food assistant: Unathi Taffa