180g waxy potatoes
a medium-sized onion, peeled and thinly sliced
4 tablespoons olive oil
a small palmful of thyme leaves
120g taleggio or fontina cheese
4 tablespoons creme fraiche
more olive oil and shavings of Parmesan
For the base:
3 level tablespoons wholemeal flour
225g plain flour
1/2 teaspoon salt
7g sachet of easy-blend dried yeast
a tablespoon of milk
2 tablespoons olive oil
For the base, mix the flours together in a large bowl, then add the salt, yeast, milk, olive oil and 120ml warm water (adding more water or flour if necessary) to give a firm dough. Knead on a flat surface for ten minutes. If you have a mixer with a dough hook, use that instead. Set aside for thirty minutes in an oiled bowl.
Slice the potatoes thinly, bring to the boil in salted water, then simmer for five minutes. Drain thoroughly. Fry the onion in oil till soft.
Put a large baking sheet in an oven preheated to 220°C/Gas 7 to heat up. Turn the dough out, flatten it and cut it in half. Press each piece with your fist into a round roughly 23cm in diameter. Leave to rise in a warm place for five to ten minutes.
Divide the onion, potatoes, thyme, cheese and creme fraiche between the bases. Slide the pizzas on to the heated baking sheet, drizzle with a little more oil and scatter with shavings of Parmesan, then bake for twenty minutes, till the bases are crisp
