This recipe is one that I’ve made and enjoyed a few times. It’s something simple, a pizza recipe. Carbs have been a favorite food during my sickness and I’ve been enjoying more bread than usual.

I’m fond of vegetarian and “white” pizzas too, so as stated in the title, this is my absolute favorite pizza (at the moment).

It’s super simple to make. I’ve used my all-time favorite pizza crust, easy and tasty, and the filling is super simple as well.

Feel free to add extra things, but be careful not to overdo it because you want a crispy crust.

I would say the double cheese part of the recipe is quite important, so don’t skip that!

I hope you’ll give it a try and I’ll do my best to whip up another recipe or two during the next month.

Take care!

Print Pin

No ratings yet

Table of Contents

Potato Pizza w. Double Cheese & Olives

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

Course Main Course

Servings pizzas

Calories 998kcal

Ingredients

11 medium sized potatoes
2 tbsp oil
1 cup Kalamata olives
1 red onion
1 fresh mozzarella
100 g parmesan
10 sprigs thyme or rosemary

Crust

150 g refined flour
225 g whole flour
250 ml water
25 g active yeast
1 tbsp olive oil
1 tsp salt

Metric - US Customary

Instructions

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.

Nutrition