TweetSaveShareShareBigOven
Category

Serves: 2 – 4

Prep Time15 minsCook Time20 minsTotal Time35 mins

INGREDIENTS

 300 g cake flour
 Pinch of salt
 4 g instant yeast
 230 ml lukewarm water
 400 g tin chopped tomatoes, blended
 Salt, to taste
 10 ml dry oregano
 2 potatoes, skin on, par boil and cut into 1cm strips
 100 g cheddar, grated

DIRECTIONS

1

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

2

Preheat the oven to 180°C. Mix the tomato, salt and oregano well togther

3

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

 300 g cake flour
 Pinch of salt
 4 g instant yeast
 230 ml lukewarm water
 400 g tin chopped tomatoes, blended
 Salt, to taste
 10 ml dry oregano
 2 potatoes, skin on, par boil and cut into 1cm strips
 100 g cheddar, grated

Directions

1

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

2

Preheat the oven to 180°C. Mix the tomato, salt and oregano well togther

3

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

French fries cheese pizza