Cheesy Potato Pizza with Thyme
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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to make dough
4 hrs
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Total Time
35 mins
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Servings
4 - 6 people
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Calories
626 kcal
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Course
Main Course
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Cuisine
Italian
Cheesy Potato Pizza with Thyme
Description
This recipe starts by blending sour cream with grated gruyere cheese and a pinch of black pepper to create a creamy base spread over rolled-out pizza dough. Thin slices of potatoes and onions are layered on top along with fresh thyme sprigs, then seasoned with salt, pepper, and drizzled with olive oil. Baking at the highest oven temperature yields a golden crust and bubbly cheese topping.
The potatoes cook through to tender slices while the gruyere cheese melts thoroughly, imparting a nutty and creamy taste. The fresh thyme adds an aromatic herbal note that balances the richness. The pizza dough can be rolled to either a thin or thicker crust depending on preference, dusted with semolina or flour to prevent sticking.
This pizza makes a satisfying meal or appetizer and can be customized with rosemary or oregano if thyme is unavailable. Using waxy potatoes sliced very thin helps ensure even cooking alongside the cheese and onions.
For best results, preheat the oven fully and dust baking trays with semolina for crispier bases. This pizza can be prepared with batch-made dough or store-bought dough rolled to preferred thickness.
Ingredients
- 1 pizza dough basic, batch
- 2 to 3 potato cut into as thin slices as possible ( or 8-10 small ones, large, waxy
- 1 small onion thinly sliced
- 1 cup + 2 tbsp sour cream (250g)
- 1 2/3 cup gruyere cheese (160g) Fontina, Comte or any good melting cheese will also work.
- 4 thyme sprigs
- salt to season
- black pepper to season
- olive oil to drizzle
- flour for dusting
- semolina flour polenta or regular flour, for dusting
Instructions
- Preheat the oven to the highest temperature possible. First, make the cheesy base by adding the sour cream and grated gruyere cheese in a bowl and mix with a small pinch of pepper until combined.
- Sprinkle polenta, semolina flour or regular flour on two large baking trays so the dough doesn't stick, roll out half of the pizza dough and place it on the baking tray.
- Spread half of the cheesy mixture on the pizza base and top with thinly sliced potato slices. Add thin strips of onion, a sprinkle of fresh thyme, salt, pepper and a drizzle of olive oil.
- Bake in the oven for 10-15 minutes (this is enough to make two large pizzas so time depends on if you are baking both at the same time or not) until the crust is golden and the topping is golden and bubbling.
Notes
- Preheat the oven to the highest temperature to ensure a golden crust and bubbling toppings.
- Dust baking trays with semolina, polenta, or flour to keep dough from sticking; semolina produces a crispier crust.
- Slice potatoes as thinly as possible to cook evenly with the toppings.
- If thyme is unavailable, rosemary or oregano can be used as alternative herbs.
- Roll the pizza dough to your preferred thickness; this recipe works well with thin or thicker crusts.
- Use type 0 or 00 Italian flour for the dough if possible, or all-purpose flour as a substitute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6 people
Amount Per Serving
Calories 626 kcal
% Daily Value*
| Calories | 626kcal | 31% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 30mg | 10% |
| Sodium | 57mg | 2% |
| Potassium | 523mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 370IU | 7% |
| Vitamin C | 12.7mg | 14% |
| Calcium | 97mg | 10% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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