I love pizza! and nothing beats a fresh homemade pizza fresh out of the oven. As soon as I saw the first new potatoes in the shops I wanted to try out this recipe. The soft potato, sweet onion and garlic works really well with the thyme, thinly sliced courgettes and pine nuts. The base takes a little time to raise, but you can easily make the dough the day before and leave it in the fridge until you need it.
I will definitely be making this again. I can’t wait until the prime Finnish new potato season during summer. At their best Finnish new potatoes are so tasty and if anything I think it will enhance this dish.
On a note the recipe calls from Strong white bread flour, but I wasn’t able to find that in Helsinki. You can easily substitute it with normal white flour (puolikarkea vehnäjauho)
Courgette and New Potato Pizza – makes 2 medium size pizzas
400 g strong White flour
100 g semolina flour
1/2 tsp salt
5 g dried yeast
2 tbsp olive oil
1 tsp sugar
200 g new potatoes
1 clove of garlic, finely chopped
1 green chilli, finely chopped
2 medium red onions, sliced thinly
2 medium sized courgettes
pine nuts, toasted, for serving
fresh basil for serving
Preheat the oven to 250 degrees. My oven has a special pizza sitting so I used that, or you can use a pizza stone if you wish. Start by making the pizza base. Add the yeast, sugar and oil to 300 ml of lukewarm water. Stir and leave for a couple of mins, until the yeast begins to react. Sieve the flours and salt and add the yeast mixture, little by little, stirring to bring it together to form a smooth dough. Knead for a few minutes then place in a floured bowl covered with a damp tea towel. Leave to prove for about an hour, until the dough has doubled in size.
Meanwhile boil the potatoes in a large pan of salted water for 15 -20 mins until tender. Strain and leave to dry. Fry your onions, chilli, garlic and a few sprigs of thyme in a little oil over a medium to low heat. Allow them to cook for a while until they begin to caramelise and turn soft and sweet. Add the potatoes and mash a little to break them up and allow them to soak up the oniony flavour. Season and add a little oil if the potatoes are very floury and dry.
Uncover your dough and divide into two. Sprinkle a little semolina flour onto a surface and flatten your pizzas into a round shape roughly 0.5 cm thick. Put your pizza base onto a baking tray and top with half the potato mix, spreading to the edges. Using a peeler, peel thin strips of courgette to top the potato layer. Season and drizzle with a little oil.
Cook for 7 – 10 mins until the base is crisp and the pizza golden brown. Remove from the oven and sprinkle with pine nuts and a little fresh basil.