Potato Pizza with Double Cheese & Olives – The Best Vegetarian Pizza!

It’s time for my monthly recipe (jeez) I know it has been sparse here – but I have a ton of good explanations, that I already elaborated here and won’t bore you with again. But I actually haven’t mentioned the greatest cause of blog-absence. I have been feeling rather sick for around 3-4 month. Not really being my regular food-loving-self, actually quite the opposite – vegetables have been my enemy, say what!!. But luckily there is a very happy reason for this – we are expecting a little extra family member in the autumn ♥
I am still not quite my old food-loving-blogger girl  – but I am getting there. And this gorgeous recipe is actually one that I have made and enjoyed a few times!

Vegetarian Potato Pizza - A tasty love story

It’s something as simple as a pizza recipe. Yes carbs have been quite the favourite food during the puke-time, and I am quite enjoying eating a bit more of tasty bread than normal. I am actually really fond of vegetarian and ‘white’ pizzas too – so as stated in the title, it is my absolute favourite pizza (at the moment).
It is super simple to make. I have used my all time favourite pizza crust, easy and tasty – and the filling is super simple as well. Feel free to add extra things, but be careful not to over-do it, cause you want a crispy crust. I would say the double cheese part of the recipe is quite important – so do not miss out on that!
Hope you’ll give it ago – and I will do my best to whip up another recipe or two during the next month 🙂

Vegetarian Potato Pizza - A tasty love story

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Potato Pizza with double cheese and olives
Makes 2 pizzas

10-12 medium sized potatoes
2 tbsp. oil
1 cup/ 1 glass Kalamata olives
1 red onion
1 fresh mozzarella
100 g parmesan
10 sprigs of thyme or rosemary

Crust
150 g refined flour
200-250 g whole flour
1 cup water (250 ml)
25 g active yeast
1 Tbsp olive oil
1 tsp salt

Directions
In a bowl dissolve yeast in 1/5 of the water. Add 2 Tbsp of refined flour and mix it with the yeast. Cover the bowl with a cloth and place on the kitchen counter for approx. 30 min.
Preheat the oven to it’s maximum temperature and leave the baking stones in the oven while heating it.
Remove the cloth from the bowl. The mixture should look bobbling and the yeast should be active. Add the remaining water, olive oil and salt and mix it together. Add all of the flour and knead the dough in the bowl until it stays well together.
Divide the dough into 2 portion and place it on a clean, floured surface. Role out each portion of dough and place on a piece of parchment.

Add 1 table spoon of olive oil on each crust. Slice the potatoes very finely, you can use a mandolin, and divide the slices out onto the pizzas. Slim the onions and add these. Top with mozzarella, chopped herbs and olives + salt and pepper. Transfer the parchment with the flatbreads onto the very hot baking stones and bake the flatbreads for approximately 8-10 minutes. Remove as soon as the crust is golden. Top with some fresh herbs and parmesan and eat straight away.

Vegetarian Potato Pizza - A tasty love story