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Potato And Blue Cheese Pizza

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David Lebovitz
Related tags
main-dish nut free vegetarian lunch


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4 cup (560g) bread flour

2 tsp sea salt

1/4 tsp active dry yeast

1 1/2 cup (375ml) water, at room temperature

2 medium onions, peeled

1 lb (450g) small, firm potatoes, such as Yukon golds or fingerling

1 tsp minced fresh thyme, plus a handful of thyme branches

6-8 oz (170g-225g) blue cheese

1 clove garlic, minced

2 tbsp olive oil

Olive oil

Sea salt

Freshly ground black pepper

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