Potato, beetroot & caramelised onion spelt pizza
- Prep: 1hr 20m
- Cook: 40m
- Serves: 2
Here's a delicious pizza recipe for you to enjoy, whether it be for lunch, dinner or a snack!
Method
- To make the dough: add the flour and salt to a large bowl - mix well. Mix the yeast, sugar, olive oil with the lukewarm water and leave for a minute or so.
- Create a hole in the middle of the flour and gradually add the liquid until you have a dough. Tip the dough onto a well-floured chopping board. Knead for a few minutes until the dough is springy. Add more flour if needed. Transfer back to the bowl and cover with a damp cloth for about 1 hour. The dough should have doubled in size. Transfer back onto the floured chopping board and knead again to knock back.
- To make the toppings: add the onion to a large pan with the olive oil and sauté for 20 minutes on a low heat until soft and caramelised. Set aside.
- Very thinly slice the potatoes then add them to a pan for boiling salted water and simmer for 10 minutes until just tender. Remove from the pan and place on the kitchen roll to pat dry. Sprinkle with sea salt and allow to cool a little. Pop in a bowl with 1 tbsp olive oil and fresh thyme. Mix to combine. Thinly slice the beetroot and place on some kitchen roll to remove some moisture.
- To make the pizza: heat the oven to 200C/fan 180C/gas 6. Lightly oil a large baking tray. Roll out the dough and place on the baking tray. Drizzle with olive oil and then spoon the onions onto the pizza. Layer the potatoes and pizza onto the pizza. Scatter with Rosemary.
- Bake for 20 minutes, until the crust is cooked and a little golden. Remove from the oven, allow to cool a little and top with fresh thyme, chilli flakes, sea salt and more oil if you like.
Ingredients
All to be sourced organic where possible
- For the dough
- 200g spelt flour
- 1/4 tsp sea salt
- 1 tsp quick yeast
- 1 tsp sugar
- 2 tbsp olive oil
- 175ml lukewarm water
- For the toppings
- 1 onion, roughly chopped
- 2 tbsp olive oil
- Pinch of sea salt
- 200g potatoes
- 3-4 beetroots, cooked
- Rosemary
- Olive oil
- Chilli flakes
- Fresh thyme
