White Pizzas With Potatoes And Herbs
- 4 1/3 cups all-purpose flour
- 5 tsp active dry yeast
- 2 tbsp olive oil
- 4 tbsp creme fraiche
- 6 None spring onions, sliced finely
- 1 lb new potatoes, thinly sliced
- 7 oz Gruyere cheese, grated (about 1 cup)
- 6 sprigs rosemary
- Sift the flour into a bowl and make a well in the middle. Dissolve the yeast in 4 tbsp of lukewarm water and pour it into the well. Stir in flour from the edge of the bowl and make a spongy dough. Cover, and leave it in a warm place about for 30 mins. Add 3/4 -1 cup lukewarm water, a pinch of salt and the oil to the dough and knead it until smooth. Divide the dough into 4 balls, cover them, and leave them in a warm place for another 30 mins.
- Preheat the oven to 425u0b0F. Roll out the dough balls on a floured work surface into circles roughly 8 inches in diameter and place them on 2 baking sheets lined with parchment. Brush each pizza with 1 tbsp of creme fraiche. Top them with spring onions and potatoes and sprinkle them with cheese and rosemary and season to taste. Bake the pizzas for about 15 mins.
flour, active dry yeast, olive oil, crueme fraueeche, spring onions, new potatoes, gruyere cheese, rosemary
Taken from recipes-plus.com/api/v2.0/recipes/17423 (may not work)