Potato and Blue Cheese Pizza
- Six individual pizzas
- 4 cups (560g) bread flour
- 2 teaspoons sea salt
- 1/4 teaspoon active dry yeast (see Notes)
- 1 1/2 cup (375ml) water, at room temperature
- 2 medium onions, peeled
- 1 pound (450g) small, firm potatoes, such as Yukon golds or fingerling
- 1 teaspoon minced fresh thyme, plus a handful of thyme branches
- 6 to 8 ounces (170g-225g) blue cheese
- 1 clove garlic, minced
- 2 tablespoons olive oil
- Olive oil
- Sea salt
- Freshly ground black pepper
- Produce
- Garlic (1 clove)
- Onions, medium (2)
- Potatoes, small firm (1 pound)
- Thyme, fresh (1 teaspoon)
- Cooking & Baking
- Active dry yeast (1/4 teaspoon)
- Black pepper, Freshly ground (1)
- Bread flour (4 cups)
- Olive oil (2 tablespoons)
- Olive oil (1)
- Sea salt (2 teaspoons)
- Sea salt (1)
- Drinks
- Water (1 1/2 cup)
- Dairy
- Blue cheese (6 ounces)
- Frozen
- Individual pizzas (6)
Preparation
Read recipe preparation on davidlebovitz.com
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Recipe Stats
Published May 30, 2011 (1 year ago).
121 people saved this recipe.
