This easy dough is quick to put together and results in a thin, crispy crust. Each of the three topping options are quick, simple & focus on a single ingredient. It’s easy to double the dough recipe and prepare two different topping options.
Dough
Ingredients
250 grams flour
5 grams yeast
2.5 grams salt
1.5 grams sugar
150 grams room-temperature water
Olive oil
Directions
Stir together the flour, yeast, salt & sugar. Add the water and mix around 30 seconds until well combined.
Cover and let sit for 2 hours – it should more than double in volume.
Flour your countertop and invert the dough onto the surface. For into a ball, cover with a moist towel and let rest for 30 minutes.
Lightly coat a 13×18 inch baking sheet with oil and add the dough. Use your fingers to stretch the dough into a roughly rectangular shape – try to get it thin without creating any holes.
Potato & Rosemary Topping
Ingredients
1 quart lukewarm water
4 teaspoons salt
6-8 Yukon Gold potatoes, peeled
1 cup diced yellow onion
1/2 teaspoon black pepper
1/3 cup olive oil
1 tablespoon fresh rosemary leaves
Directions
Preheat oven to 500˚
Dissolve salt in water. Use a mandolin to slice the potatoes as thinly as possible – place them in the water as you go. Soak the potatoes for 1 1/2 hours.
Drain the potatoes, squeeze out the water and then pat them dry. Combine the potatoes with the onion, pepper and olive oil.
Spread the topping over the prepared dough with extra topping on the edges to protect them from overcooking.
Sprinkle with salt and rosemary.
Bake 30-35 minutes until the potatoes are browned and the crust has slightly contracted.
Make it a loaded baked potato pizza by adding bacon, sour cream & chives as shown by King Arthur Baking and in the photo above.
Onion & Cream Topping
Ingredients
2 medium yellow onions
1/3 cup heavy cream
1 teaspoon salt
2 teaspoons chopped fresh thyme
Directions
Preheat oven to 500˚
Thinly slice the onions (use a mandolin) and toss with the cream, salt and thyme.
Spread the topping over the prepared dough with extra topping on the edges to protect them from overcooking.
Bake 30-35 minutes until the onions are browned and the crust has slightly contracted.
Mushroom & Thyme Topping
Ingredients
1 1/4 pounds baby bella mushrooms
1 1/3 cups diced yellow onion
2 teaspoons fresh thyme
Salt
Olive oil
Directions
Preheat oven to 500˚
Thinly slice the mushrooms and toss with the onions and thyme.
Spread the topping over the prepared dough with extra topping on the edges to protect them from overcooking.
Drizzle with olive oil and sprinkle with salt.
Bake 25-30 minutes until the mushrooms are browned and the crust has slightly contracted.