Nigel Slater – Real Food page 22

For the topping:

180gm waxy potatoes (fingerling work well)

medium onion – sliced

fresh thyme leaves

taleggio or fontina cheese

creme fraiche

shavings of parmesan

For the base:

3 tablespoons wholemeal flour

225gm plain, unbleached flour

1/2 tsp salt

sachet dried yeast

tablespoon milk

2 tablespoons olive oil

For the base.  Mix flours, add salt, yeast, milk, olive oil & 120ml of warm water.  Mix in stand mixer with a dough hook for 10 mins.  set aside to rise in an oiled bowl for 30 mins. Then press into a round on a pizza board, and let rise again for 5 mins.

For the topping, par boil potatoes, then slice.  Saute onions lightly,  then scatter all ingredients on base and bake in oven for 20 mins.

Simply delicious