Baby New Potatoes Pizza

Baby New Potatoes Pizza Recipe

Ingredients (make two medium size pizze or one very large pizza)

500g pizza dough (I make my own using Jamie Oliver's recipe)

400g baby new potatoes (skin on, boiled until tender and sliced)

2 tbsp fresh rosemary

pepper, fleur de sel (or use coarse sea salt if fleur de sel is not available)

plain flour, olive oil (for oiling and dusting)

For the white sauce base

25g butter

1 tbsp olive oil

1 large onion (250 to 300g, halved and thinly sliced)

200g creme fraiche

100g grated emmental cheese (you can also use cheddar cheese if you prefer)

1. Line two large baking trays with aluminum foil. Rub the surface with olive oil and dust with plain flour.

Divide the pizza dough into two balls. Dust a large flat surface with the flour. Roll out the doughs into circles (about 5mm thick) and put them on the oiled and dusted foil. Set the trays aside. If you would rather have a very large pizza, use the whole dough in one go (cooking time may vary).

2. Preheat the oven to 220ºC (200ºC fan).

Put a large frying pan over a medium heat, add the tablespoon of olive oil and the butter. When the butter has melted and is sizzling, pour in the thin onion slices. Cook for 15 minutes and stir every now and then until the onion has softened and is lightly caramelised.

Pour in the creme fraiche, stir and cook for 2 to 3 minutes. Add the grated cheese, stir well until it has all melted (about 2 minutes). Take the pan off the heat.

3. To assemble the pizze, divide the white sauce between the two rolled out doughs, spread evenly. Line each pizza with the sliced boiled potatoes. Sprinkle the pepper, fleur de sel and fresh rosemary over the potatoes.

Bake the pizze individually on the top shelf of the oven for 12 to 14 minutes, until the dough is nicely cooked and the pizza topping is lightly golden (cooking time may vary depending on your oven).

Bon appétit!