Mmmm, Nigel Slater's Real Food, full of potatoes and cheese and other good things. Andrew Rambaut made these when we were at the farm at East Hoathly for Carnival night.
Dough
| 3 level tablespoons | wholemeal flour |
| 225 g | plain flour |
| 1/2 teaspoon | salt |
| 7 g sachet | easy-blend dried yeast |
| 1 tablespoon | milk |
| 2 tablespoons | olive oil |
| 120 ml | warm water |
Topping
| 180 g | waxy potatoes |
| 1 | medium onion, peeled and thinly sliced |
| 4 tablespoons | olive oil |
| a small palmful | thyme leaves or other fresh herbs |
| 120 g | taleggio or fontina cheese |
| 4 tablespoons | creme fraiche |
| shavings of parmesan |
| more olive oil |
For the base, mix the flours together in a large bowl, then add the salt, yeast, milk, olive oil and warm water (adding more flour or water if necessary) to give a firm dough. Knead on a flat surface for ten minutes. Set aside for thirty minutes in an oiled bowl.
Slice the potatoes thinly, bring to the boil in salted water, then simmer for 5 minutes. Drain thoroughly. Fry the onion in oil over low heat till very soft.
Put two large baking sheets in an oven preheated to 220C to heat up. Turn the dough out, flatten it and cut it in half. Press each piece with your fist into a round roughly 23 cm in diameter. Leave to rise in a warm place for five to ten minutes.
Divide the onion, potatoes, thyme, cheese and creme fraiche between the bases. Slide the pizzas onto the heated baking sheet, drizzle with a little more oil and scatter with shavings of parmesan, then bake for twenty minutes, until the bases are crisp.
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