So when it’s weekend, I get more time to do things which I like. Things like baking something good at home, things like styling the food I make, and things like photographing them and then finally writing them up here. Haha! I know, it’s nothing new. And if it is not for all these things, you, my dear blog reader and I would never have connected in first instance. Jokes apart, seriously I like to spend more time doing all these things. Because, I thrive on all this. This is what I love. Baking and photographing! My usual weekend starts pretty early in the day, unlike anyone else’s. It’s more occupying than my weekdays. Interestingly, I have lots of things playing on my mind all throughout the week, nothing but what special am I going to bake or cook on the weekend. Like this weekend, I made these lovely brioche chocolate wreath buns. I knew couple of day ahead that I was going to bake some bread on the weekend. But more about these buns later! Couple of weeks back, I baked this lovely potato thyme pizza at home on a Saturday. These pizzas were made with whole wheat flour and loads of love. Thin crust, crispy, smothered with sour cream, parmesan and some fresh thyme, these pizzas took my heart away! It was all summer, they sang aloud! The following day, family was visiting, so I saved half of the dough, so that I could bake some fresh ones for my little munchkins too. Though initially hesitant, like kids are supposed to be, they ended up gobbling them down pretty soon. Voila! yet another home bake which kids loved besides cakes and cookies. This is the white pizza I am going to make at home over and over again for the rest of my life!
- 6 medium size potatoes
- 4 thyme sprigs, leaves picked
- 2 tbsp extra virgin olive oil
- 1 garlic clove, crushed
- 75 gm sour cream
- 75 gm parmesan cheese, grated
- pesto, to serve
- ½ tsp fast action dried yeast
- 1 tsp superfine sugar
- ½ cup lukewarm water
- 1¼ cups whole wheat flour, plus extra for dusting
- 1 tsp sea salt flakes
- 2 tsp extra virgin olive oil
- To make the pizza base, place the yeast, sugar and water in a small bowl and mix to combine. Set aside in a warm place for 5 minutes or until bubbles appear on the surface.
- Place the flour and salt in a large bowl and make a well in the centre. Add the yeast mixture and oil and, using well-floured hands, mix together to form a dough.
- Knead the dough on a lightly floured surface for 4–5 minutes or until smooth and elastic. Place the dough in a large, lightly greased bowl and cover with a clean, damp cloth. Set aside in a warm place for 30 minutes to rest.
- Meanwhile, using a mandolin or sharp knife, slice the potatoes very thinly. Pat away any excess moisture with a clean tea towel. In a bowl, toss the potato slices and thyme leaves in the olive oil and season. In another bowl, mix garlic, sour cream and parmesan.
- Preheat oven to 200°C. Divide the dough in half. Roll out each half on a lightly floured surface to form a 25cm round. Place each base on a lightly greased large oven tray lined with non-stick baking paper.
- Spread the sour cream mixture onto the pizza base with the back of a spoon. Lay the potato slices on top and drizzle with any remaining olive oil or thyme from the bowl. Bake for 15-20 minutes until the base is puffed and golden and the potatoes are crisping up around the edges.
- Serve hot and sliced with pesto.