- To make the dough: add the flour and salt to a large bowl and mix well. Mix the yeast, sugar, olive oil with the lukewarm water and leave for about 1 min.
- Create a hole in the middle of the flour and gradually add the liquid until you have a dough. Tip the dough onto a well-floured chopping board. Knead for a few minutes until the dough is springy., add more flour if needed.
- Transfer back to the bowl and cover with a damp cloth for about 1 hour. The dough should have doubled in size. Transfer back onto the floured chopping board and knead again to knock back.
- To make the toppings: add the onion to a large pan with the olive oil and sauté for 20 minutes on a low heat until soft and caramelised, then set aside.
- Slice the potatoes in thin slices then add them to a pan of boiling salted water and simmer for 10 minutes until its tender.
- Remove from the pan and place on the kitchen roll to pat dry. Sprinkle with sea salt and allow to cool a little. Pop in a bowl with 1 table spoon of olive oil and fresh thyme. Mix to combine. Thinly slice the beetroot and place on some kitchen roll to remove some moisture.
- To make the pizza: heat the oven to 200C/fan 180C/gas 6. Lightly oil a large baking tray. Roll out the dough and place on the baking tray. Drizzle with olive oil and then spoon the onions onto the pizza. Layer the potatoes and pizza onto the pizza. Scatter with Rosemary.
- Bake for 20 minutes, until the crust is cooked and a little golden. Remove from the oven, allow to cool a little and top with fresh thyme, chilli flakes, sea salt and more oil if you like.
Duration It takes 1 hour 2 mins to prepare and 40 mins to cook.
Ingredients (Organic) For a serving of 2 people
For the toppings
1 onion, roughly chopped
2 tbsp olive oil
Pinch of sea salt
200g potatoes
3-4 beetroots, cooked
Rosemary
Olive oil
Chilli flakes
Fresh thyme
For the dough
200g spelt flour
1/4 tsp sea salt
1 tsp quick yeast
1 tsp sugar
2 tbsp olive oil
175ml lukewarm water
