for 4 people

Dough

400 g	brown flour
100 g	durum wheat semolina
2 tsp	salt
¼ cube	yeast (approx. 10 g), crumbled
3 ¼ dl	water

Topping

100 g	crème fraîche
200 g	raclette cheese, cut into strips
300 g	baby potatoes, thinly sliced
¼ bunch	thyme
¼ tsp	salt
a little	pepper

How it's done

Dough

Mix the flour, semolina, salt and yeast in a bowl. Pour in the water, knead for approx. 10 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.

Topping

Place a baking tray in the cold oven, heat the oven to 240 °C. Halve the dough, shape into 2 balls, flatten gently by hand. On a lightly floured surface, stretch the dough into circles to create thin flatbreads, place each on a sheet of baking paper. Spread the crème fraîche over the dough. Top with the cheese, potatoes and thyme, season.

Bake

Carefully slide one pizza (incl. baking paper) onto the hot baking tray. Bake for approx. 20 mins. on the bottom shelf of the preheated oven. Remove from the oven, serve. Bake the second pizza in the same way.

Show complete recipe