Cheesy Potato Pizza with Thyme
A delicious potato pizza made with a cheesy white base and fresh thyme. The simple cheesy base is spread over homemade pizza dough and then topped with thinly sliced potatoes and onions.
A delicious potato pizza made with a cheesy white base and fresh thyme. The simple cheesy base is spread over homemade pizza dough and then topped with thinly sliced potatoes and onions.
- salt and pepper (to season)
- 1 batch basic pizza dough
- 2 large potatoes ( cut into as thin slices possible)
- 1 small onion ( thinly sliced)
- 1 cup + 2 tbsp (250g) sour cream
- 1 2/3 cup (160g) gruyere cheese
- 4 sprigs of thyme
- olive oil (to drizzle)
- flour (for dusting)
- semolina flour (polenta or regular flour for dusting)
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 -6 people (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- 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.
Dough Handling and Baking Mechanics
Why do potato slices cook through so quickly on a hot pizza? Slicing them paper-thin is the critical factor. Thick potato slices remain raw while the crust burns. Mandolines yield the correct thickness. Preheating the oven to its highest possible temperature ensures the crust springs upward before the starches dry out. Dusting the baking tray with semolina prevents the dough from sticking and creates a crisp lower crust. Sour cream replaces traditional tomato sauce, providing moisture that protects the dough from becoming soggy under the potatoes.
Freezing, Reheating, and Ingredient Swaps
Can this pie be frozen? Assemble the pizza completely, wrap it tightly in plastic and foil, and freeze for up to one month. Bake directly from frozen, adding three to five minutes to the total cook time. Thawing the unbaked dough beforehand leads to excess moisture accumulation and a soggy bottom crust. For leftovers, reheat slices in a hot skillet rather than a microwave to restore crispness to the base. Gruyere supplies a nutty flavor profile, but fontina or low-moisture mozzarella make viable substitutes at a one-to-one ratio. Softer cheeses release excess water, so adjust dairy moisture levels accordingly.
