POTATO ARTICHOKE PIZZA, Triple Duty, No-Yeast, opt for free of common wheat

Unexpected, amazing, stonkingly delicious Potato, Artichoke & Onion Pizza

Potato, Artichoke & Carmelised Onion Pizza on a crispy base  
(Dijon Beans on the side)(soft base also available)

After a long delay -- for which many apologies -- an updated version of 67goingon50's Potato & Artichoke Pizza is finally here. 

Potato pizzas, apparently a favourite in Italy, is in the tradition of carbinacous treats like chip butties or mashed potatoes on buttered toast.

The problem with potato pizzas is that without a tomato base for toppings to stick to, one is as likely as not to have bits of potato landing in one's lap!  And eating any pizza with a knife and fork is not a good look, whatever your age.  

67's solution?   Sticky carmelised onions layered over the base. (The onions can also be processed to the thickness of tomato-sauce.)  Slicing the potatoes vertically and overlapping them also helps the slices adhere -- and look rather nifty, too.

Though there are a few stages in this recipe, the steps are simple.  The potatoes and onion can be prepared in advance.  

The onions do take time but once sliced, they are left to cook down with just the occasional stir.  They really are a cut above any version in jars. 

The base is simplicity itself: 67's 15-minute yeast-free flatbread.  It's a cheat's pizza base and there's an option for free-from-common-wheat. The key to it's wonderful taste and texture is carbonated water.  

Baking time is 10-12 minutes for a thin crunchy base; for something softer, 8-10 minutes.   

Cost: £1.70'ish  
Serves: Makes 1 small-medium pizza (recipe multiplies easily) 

Ingred:

Carmelised Onions
    2 large onions, red for pref (they're sweeter) or yellow
    1 tbsp olive oil
    1 tbsp butter
    generous sprinkling of salt

Flatbread
   150gms/5.2oz white flour (plus more for kneading)
   1/2 tsp baking powder
   1/4 tsp salt
   100mg carbonated water 
   1 tbsp olive oil

Filling   
   1-2 large potatos, thinly sliced
   small red onion
   garlic olive oil  (thinly slice small garlic clove; add to 1/4 cup olive oil; cover; leave overnight)
   4-5 bottled or deli artichoke hearts 

Other Toppings

• vegetarians can replace artichoke with goat's cheese
• carnivores can replace, or add to, artichoke with poached baby meatballs of poached minced chicken; baby mozzarella balls can also be added 

Method:

Carmelised Onions

1. Preheat a large frying pan over med heat
2. Peel onions; slice off tops; discard tough outer layers.  Halve onions vertically; remove the root with a v-shaped cut; slice onions 1/4-1/8in thick
3. Heat 1 tbsp oil & 1 tbsp butter in the pan.  Add onions in one go; generously season with sea salt (to help remove moisture); stir
4. Reduce temp to low; leave to cook down 1 hour, stirring occasionally
5. After an hour, add 1-2 tablespoons of good balsamic vinegar; stir.  Continue to cook until the onions are melting, fragrant & intensely flavoured (67's took 1.5 hours)
6. Cool; refrigerate up to 2 days 

Potatoes

1. Bring a large pot of salted water to the boil
2. Wash & slice potatoes to 1/4inch/1/2cm thickness
3. Add to boiling water.  When the water re-boils, cook 3 minutes only; the potatoes should be nearly al dente but with a bit of resistance in the middle
4. Drain; cool
5. Can be refrigerated overnight 

 Flatbread (best made just before cooking)

1. Pre-heat oven to highest temperature; put in baking tray large enough for pizza (equiv 25cm/10inch)
2. Mix ingredients in a bowl; tip out on a lightly floured board
3. Knead 5 minutes until elastic and no longer sticky, adding more flour if necessary; cover & rest 10 mins 
4. Roll out dough 1/4in/1cm thick; pinch outer edges to form a ridge 
5. Remove tray from oven; brush with olive oil
6. Carefully lay pizza base on hot baking sheet, nudging edges outwards.  Brush with more garlic olive oil.  Pop back in oven 5 mins or until crisp and slightly brown at the edges     
7. Spread a thin layer of caramelised onions over the base; arrange potato slices over the onions, pressing down lightly
8. Halve large artichoke hearts; scatter them with a little of the artichoke oil over the potatoes
9. Sprinkle 1/4 tsp dried rosemary; season well with salt and pepper; brush garlic olive oil on edges of pizza
10. Thinly slice red onions and scatter over 
11. Bake in the centre of the oven 10-15 mins or until potatoes are cooked through and pizza is golden brown around the edges.
12. Serve, or cool and refrigerate overnight.  
13. Reheat in a 170c/325f oven 10 mins.

Comments:
'The onions were melting & fragrant; the potatoes had just the right amount of give and the artichokes provided a welcome salty accent.  A carb-lovers dream.'  Retired writer.


Tips:

• Replace flatbread with your favourite pizza base recipe but buy mass produced pizza bases only as a last resort   
• White flour is the best for this flatbread
• for canapes, make in a rectangular tray and cut into squares

Please leave a comment in the box below.

This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.