Buffalo Mozzarella, Avocado, Thyme & Potato Pizzas with Chili Oil Recipe

Tommi says: "This recipe is inspired by the delicious open pizzas made of a wafer-thin corn dough sold at night-time in two main streets in Oaxaca, Mexico for people rolling out of nearby bars. They are cooked over open fires and accompanied with various chilli salsas and beers or fizzy drinks to wash them down. I cheat here and use a basic pizza dough but by all means buy a dough ready to roll. They are messy and delicious, perfect weekend eating."

Buffalo Mozzarella, Avocado, Thyme & Potato Pizzas with Chili Oil   picture

Summary

Preparation Time40 MinCooking Time10 Min
Ready In50 MinServings6
Cuisine

Ingredients

For the pizza
 New potatoes500 Gram
 Olive oil1 Tablespoon
 Mozzarella balls2
 Grated pecorino/Mature cheddar100 Gram
 Thyme1 Bunch (100 gm)
For the dough
 Strong bread flour500 Gram
 Dry yeast7 Gram (1 Sachet)
 Sugar2 Teaspoon
 Salt1⁄4 Teaspoon
 Olive oil2 Tablespoon
 Water320 Milliliter
To serve
 Hass avocado2 , sliced
 Rocket2 Cup (32 tbs)
 Chilli oil1 Teaspoon
 Salt To Taste

Nutrition Facts

Serving size

Calories 562 Calories from Fat 172

% Daily Value*

Total Fat 20 g30.7%

Saturated Fat 3.9 g19.6%

Trans Fat 0 g

Cholesterol 8.4 mg

Sodium 438.9 mg18.3%

Total Carbohydrates 83 g27.7%

Dietary Fiber 9.9 g39.6%

Sugars 2.4 g

Protein 14 g28.4%

Vitamin A 37.6% Vitamin C 66.6%

Calcium 16.1% Iron 41.5%

*Based on a 2000 Calorie diet

Directions

1) Pre-heat the oven to 220C, or the highest temperature your oven will go.
2) Start the yeast by using ¼ of the warm water, and ½ the sugar and the yeast. Mix well and set aside for 5-10 minutes until you see the yeast going frothy in the water.
3) In a mixing bowl sift the flour, salt and remaining sugar together.
4) Whisk in the frothy yeast, olive oil and remaining water and then knead together with your hands to bring the dough together.
5) On a floured surface, knead the dough until smooth and elastic, this will take about five minutes. Place in a lightly oiled bowl covered with cling film to rise until doubled in size (about an hour).
6) Scrub the potatoes clean and simmer until tender in boiling, salted water. Cool slightly and then slice into thin rounds.
7) Punch down the dough and on a lightly floured surface and divide into 6 balls of dough. Roll them out as thinly as you can (less than half a centimetre if possible) and then transfer them to pre-heated baking sheets.
8) Drizzle each pizza with a little olive oil, and then top with torn up bits of the mozzarella. Scatter over the potato slices, the thyme and pecorino.
9) Cook right at the bottom of the oven so the bases can crisp up or on a pizza stone. After around 30 minutes, or when they are crispy and golden, take out and scatter with rocket, some chilli oil, Maldon salt and some slices of Hass avocado.
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