New Potato, Caramelised Onion, Rosemary & Gruyère Pizza

  

This fresh potato, caramelized onion, rosemary, and gruyère pizza is ideal for a light lunch or dinner with a green salad.

 

Ingredients

Pizza Dough:

300 g strong white bread flour

1 ½ tsp fast-action yeast

1 tsp salt

1 tsp sugar

1 ½ Tbsp olive oil

200 ml lukewarm water

 

Toppings:

2 large red onions

1 Tbsp olive oil

1 tsp sugar

salt and pepper

275 g British Gem new potatoes

1 Tbsp olive oil

1 Tbsp finely chopped fresh rosemary

200 g gruyère cheese grated

 

 To prepare the pizza dough, combine the flour with the yeast on one side and the salt and sugar on the other. Make a well in the center of the mixture, add the olive oil, and gradually add the water until it forms a slightly sticky dough. You might not need all of the water, or you might need just a little more.

Switch the dough out onto a lightly floured surface and knead for 10 minutes, or until smooth and elastic. It should be slightly sticky at first, but smooth as you knead it.

Set up the dough in a lightly oiled bowl, cover with plastic wrap, and set aside for an hour or two to double in size. Alternatively, you can store the bowl in the refrigerator for up to two days.

Prepare your toppings while the dough rises. Thinly slice the red onions and heat 1 tablespoon olive oil in a skillet over low heat. Cook for 5 minutes, or until the onions are softened. Cook, stirring occasionally, for about 20 minutes, or until soft and sticky, with the sugar and a pinch of salt.

Cut the potatoes into thin slices. Bring a large pot of salted water to a boil, then add the potatoes. Simmer for about 5 minutes until the vegetables are tender but not falling apart. Drain thoroughly and pat dry with kitchen paper. Toss the potato slices with the rosemary, 1 tablespoon olive oil, and salt and pepper to taste.

Set the oven to 425°F and set aside. Split the dough in half and roll it into balls. Line two baking sheets with parchment paper and dust with semolina. Flour and semolina should be sprinkled over a work surface.

Roll each dough ball into a 25cm/10-inch wide circle and place it on one of the prepared baking trays.

 

Arrange the caramelized onions on top of the pizza bases. Top with the grated gruyère cheese and organize in a single layer over the potato slices. Sprinkle with parmesan cheese and bake for 25 minutes, or until golden.