Let's Cook with Meg and Ted

Potato and cheese pizza

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.

3 level tablespoonswholemeal flour
225 gplain flour
1/2 teaspoonsalt
7 g sacheteasy-blend dried yeast
1 tablespoonmilk
2 tablespoonsolive oil
120 mlwarm water

180 gwaxy potatoes
1medium onion, peeled and thinly sliced
4 tablespoonsolive oil
a small palmfulthyme leaves or other fresh herbs
120 gtaleggio or fontina cheese
4 tablespoonscreme 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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