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Roll out the dough and have a crack at this carb-loaded treat.
Jessica Nguyen's Potato, Thyme, Honey, and Provolone Pizza
Roll out the dough and have a crack at this carb-loaded treat.
Welcome to Put on a Spread, a recipe series that takes you inside the kitchens – and dining rooms – of some of our favorite home cooks. For this instalment, Melbourne-based home cook and influencer Jessica Nguyen, shares her recipe for potato, thyme, honey, and provolone pizza.
- Regular price
- $120.00 - $150.00 USD
- Sale price
- $96.00 - $120.00 USD
- Regular price
- $80.00 USD
- Sale price
- $64.00 USD
- Regular price
- $70.00 USD
- Sale price
- $56.00 USD
Pizza is unquestionably one of the most loved foods there is. The flavour combinations are endless and it's the perfect meal to cook when entertaining or when you feel like an indulgent night in.
And while the idea of a potato pizza might seem a little strange to the classic tomato-topped pizza lovers, this carb-on-carb delight is a favorite in Italy, and rightly so. It's perfectly balanced with the robust olive oil and fresh aromatic thyme helping the creamy potatoes and cheese shine, while the honey adds the perfect touch of sweetness.
Read on to make Jessica Nguyen's delicious potato, thyme, honey, and provolone pizza that will have you and your guests asking for seconds.
Ingredients
- Pizza base. For my pizza base recipe, see here.
- 2-3 small chat potatoes
- 2 sprigs of thyme
- 1 tbsp of honey
- 100g of Provolone cheese, cut into 12 small chunks
- 1 tablespoon of olive oil
- Pinch of salt
Method
- Prepare your potatoes by finely slicing them with a knife or mandoline. If you are prepping thee in advance, allow them to soak in a bowl of salted water so that they don’t brown/oxidise and then drain and dry them with a paper towel before using.
- Stretch out your pizza dough into a base using your fingers and knuckles until the base is transparent and leaving thickness along the circumference for the crust.
- Drizzle 2 teaspoons of olive oil over the base.
- Place down your potato slices allowing each slice to overlap each other slightly.
- Sprinkle over the thyme.
- Arrange your provolone slices on top, evenly spacing them out.
- Drizzle over the honey and sprinkle over some salt and pepper.
To cook:
In a Gozney or Ooni Pizza Oven:
- Preheat the oven to 400 degrees Celsius.
- Using a well-floured pizza peel, place your pizza onto the peel and slide the pizza into the oven. Allow the pizza edge closest to the flames to puff up and golden for 30 seconds and then use the peel to pull out and pivot the pizza every 15-20 seconds so that all sections of the pizza and crust cook evenly.
- Take out once the pizza is fully cooked (cheese has melted and the crust is fully puffed up) which should be approx 90 seconds.
In your oven or Weber with a pizza stone:
- Preheat your oven/Weber to the highest setting for 20 minutes.
- Place a pizza stone into the oven/Weber to heat up.
- Place your pizza onto the stone using a pizza peel, close the lid or oven door and cook for about 10 minutes until the dough and toppings are fully cooked.
- Drizzle with a bit of olive oil on top before cutting up and eating immediately.
For more from Jessica, follow her at @jessica_nguyen_
Photography Hannah Blackmore. Styling Jackie Brown.
