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8min read
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Vegan Potato and Red Onion Pizza

by Valentina Concordia

8min read

Potato + pizza = the most comforting duo we know. Make a big batch for movie night, with plenty of leftovers for breakfast (zero judgement here).

Prep Time

40mins

Cook Time

60mins

Serves

2-3

Ingredients

Dough:
225g strong bread flour or type 00 flour
1 tsp fast action/instant yeast 
½ tsp salt 
140g lukewarm water
2 tbsp olive oil

Toppings:
1 red onion, sliced
400g potatoes, thinly sliced (with a mandolin or by hand)
3 tbsp olive oil, separated
½ tsp salt
1 tbsp fresh thyme leaves
25g breadcrumbs
80g plant based mozzarella, shredded (optional)
1/2 tsp chilli flakes

Method

STEP 1

To make the dough: combine flour, yeast and salt in a large bowl. Make a small well in the middle and add the lukewarm water and olive oil. Using your hands, mix until incorporated, then transfer to a flour surface.

STEP 2

Knead the dough for 10 minutes, until it’s springy, soft and stretchy. Place the dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and set aside in a warm place to rise, for an hour (or until it has doubled in size - the time this takes depends on how warm the room is).

STEP 3

Once the dough has risen, remove it from the bowl and knead it for 2-3 minutes. Form it into a ball and transfer it back to the bowl to rest in a warm place while you prepare your toppings (recipe below) or - for at least 20 minutes. 

STEP 4

Roll the ball of dough out with a rolling pin, stretching it with your hands occasionally if necessary. Transfer to an oil-rubbed baking tray. 

STEP 5

To make the toppings: preheat your oven to 190C. Transfer the sliced red onion to a small baking tray, drizzle with olive oil and a pinch of salt, and roast for 10-12 minutes, until starting to crisp around the edges. Set them aside until you’re topping the pizza.

STEP 6

Then prep the potatoes, which like the onion get cooked at two stages: first with initial boil and then once topped on the pizza. The first ensures they’re cooked through and the second ensures crispiness - so don’t jump straight to topping the pizza with raw veg.

STEP 7

When you’re ready to assemble the pizza, preheat the oven to 230˚C. Oil a large flat baking tray and add the pizza base to it. Drizzle it with olive oil then coat in the plant based mozzarella shreds, followed by the thyme leaves.

STEP 8

Add the cooked potatoes and red onion, sprinkle with the remaining salt, breadcrumbs and chilli flakes and roast for 10-12 minutes - until the edges of the potato and pizza crust are golden. Remove from the oven and drizzle with olive oil.

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