Dill and jalapeño potato pizza

Dill and jalapeño potato pizza
  • Serves icon Serves 2
  • Time icon Hands-on time 25 min, plus proving. Oven time 35 min

Inspired by dill jalapeño crisps, this potato pizza’s fragrant, punchy flavours make an incredible topping for a classic double-carbs combination.

How about spinach, ricotta and egg for your next pizza night?

Nutrition: Per serving

Calories
703kcals
Fat
36g (12g saturates)
Protein
13g
Carbohydrates
81g (3.5g sugars)
Fibre
5.5g
Salt
1.8g
Calories
703kcals
Fat
36g (12g saturates)
Protein
13g
Carbohydrates
81g (3.5g sugars)
Fibre
5.5g
Salt
1.8g

Ingredients

  • 250g strong white flour
  • ½ tsp fine sea salt
  • 3g dried yeast
  • 6 tbsp olive oil
  • 120g warm/tepid water
  • 300g potatoes, scrubbed
  • 1 small onion
  • 20g dill
  • 5 tbsp pickled jalapeños in a jar
  • 100g crème fraîche

Specialist kit

  • Small blender or mini processor

Method

  1. Heat the oven to 200°C fan/gas 7. In the bowl of a stand mixer with the dough hook attached, combine the flour, salt and yeast. In a jug combine 2 tbsp olive oil with the warm water. Pour the liquid into the flour while mixing on a slow speed to combine, then knead the dough at a low-medium speed for about 5 minutes until smooth. (You could also do this by hand.) Cover the bowl and leave to rest in a warm place for about 1 hour until the dough has doubled in size.
  2. Meanwhile, prepare everything else. Cut the potatoes into 1cm cubes (no need to peel) and spread out on a baking tray. Coat with 1 tbsp oil and season with salt, then roast for 20 minutes. Put a second large baking tray on another shelf to heat up.
  3. Slice the onion, then sprinkle with a pinch of salt (this helps to soften it) and set aside. Chop the dill, then put in a small blender/mini processor with 3 tbsp oil and 3 tbsp of the pickled jalapeños (include a splash of the pickling liquid). Add a pinch of salt, then whizz until completely smooth.
  4. Once the potatoes have had 20 minutes, remove them and increase the oven temperature to 250°C/gas 10 (or as high as your oven will go). Roll the rested dough into a rough rectangle and carefully lay on the preheated tray. Spread over the crème fraîche, then drizzle over half the dill/pickled chilli oil. Scatter over the onion, part-cooked potatoes and remaining jalapeños. Bake for 12-15 minutes until golden and the base is cooked underneath. Drizzle over the remaining dill oil to serve.

Recipe By

Emily Gussin

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