Serves: 2 – 4
INGREDIENTS
DIRECTIONS
Make the dough by mixing the flour and salt then add the yeast and water. Mix to form a soft dough. Turn onto a floured working surface and knead until smooth and elastic, for (+/- 5 minutes). Put into a lightly oiled mixing bowl, cover with plastic wrap and leave to rise in a warm place until double in size
Preheat the oven to 180°C. Mix the tomato, salt and oregano well togther
Roll out the dough into a circle and spread the tomato mixture evenly all around the dough. Top with the potato strips and sprinkle with the cheddar cheese. Bake until the base is crispy, and the potatoes are a little charred
Ingredients
Directions
Make the dough by mixing the flour and salt then add the yeast and water. Mix to form a soft dough. Turn onto a floured working surface and knead until smooth and elastic, for (+/- 5 minutes). Put into a lightly oiled mixing bowl, cover with plastic wrap and leave to rise in a warm place until double in size
Preheat the oven to 180°C. Mix the tomato, salt and oregano well togther
Roll out the dough into a circle and spread the tomato mixture evenly all around the dough. Top with the potato strips and sprinkle with the cheddar cheese. Bake until the base is crispy, and the potatoes are a little charred
