Potato, Chipotle Salami & Cheesy Pizza
Updated: Oct 23, 2021
I'm always a bit disappointed by pizzas with potato on them. They generally tend to be a bit bland and often the potato is undercooked so I've made sure that this does not apply for this pizza, cheesy goodness.
This is a do as as I say and not as I do moment. I've made the base recipe twice. Once it turned out great and I happened to freeze some of the dough. The 2nd I made and tried to accelerate the process by attempting to prove the dough in the oven at it's lowest setting (30 degrees Celsius). Unfortunately, this cooked the dough and it didn't turn out great. Thankfully, I had half of the frozen dough left so I didn't have to start again and all was not lost. So word of advice, give the dough some time to prove off its own bat in a nice warm spot. Maybe start it at the beginning of your day if you are enjoying it in the evening.
Makes 2 decent size pizzas
320ml warm water
1 sachet of yeast
1 tbsp. sugar
400g plain four
2 tbsp. olive oil
1 teaspoon salt
Extra flour for dusting the surface for kneading
1 tbsp. oil to grease the bowl while proving the dough
5 baby potatoes, thinly sliced
1/2 red onion, thinly sliced
100g chipotle salami, sliced
couple sprigs of thyme
50g pizza cheese mix
100g red wine cheese (yes, there is such a thing and it's delicious if you can find it)
50g grated Gruyere cheese
3 tbsp. hickory BBQ sauce
1 1/2 tbsp. olive oil
Add the warm water, yeast and sugar to a jug and stir. Allow to sit for 5 minutes or until the top has become frothy. If you have a nice warm spot in your kitchen, place it there.
Grab a large bowl and sieve in the flour and salt.
Make a well in the centre. Add the olive oil and pour in some of the yeast mixture. Stir through. Add the remaining yeast mixture and bring together until it forms a round ball of dough.
Dust a clean surface with the flour. I normally put a bit of a pile of flour on the side, which I can pull in easily if the dough is too sticky or the dough sticks to the countertop.
Knead the dough for 8 minutes. You can clean out the bowl you've just used or use a clean one. Grease it with some oil, add the dough and cover with cling film. Allow to prove for at least 2 hours or for as long as you can.
Once it's proven. Ease out onto a floured counter-top. Cut in half.
Heat your oven to 200 degrees Celsius.
Dust your rolling pin and get rolling. Twist the dough as you roll. Drawing in some flour as you twist to prevent it sticking.
Dust your pizza pan with some flour and transfer the dough across.
Add a layer of cheese keeping half over for the top.
I cheated a little bit and added the potato slices on top of a piece of kitchen paper and micro-waved for 3-minutes.
Spread the onions, potatoes, thyme and salami on top of the cheese. Finally, sprinkle the remaining cheese over.
Bake in the oven for 20 minutes or so until the cheese has properly melted and the base has cooked. Remove from the oven and drizzle a bit of the hickory BBQ sauce on top.