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A Thin Crust Potato Pizza with Thyme is my new favorite obsession. I enjoyed a variation of this pizza at a local restaurant and have been wanting to recreate it at home ever since. I must say, mine tastes just as good! The base is a homemade pizza dough that is topped with shredded cheese, thinly sliced (almost paper thin) potatoes and onions, and fresh thyme. It’s easy to make, flavorful, and delicious.
I used my recipe for Thin Crust Pizza Dough for the crust. If you have a different crust recipe you prefer, go ahead and use it, but this recipe is simple to prepare and doesn’t require any proofing so you can make this recipe on a whim and don’t have to worry about added time for the dough to rise. Easy weeknight meal? I think so.
The recipe for the Thin Crust Potato Pizza with Thyme can be found here. It does include instructions for the crust.
If you are looking for a Thin Crust Pizza Dough recipe only, it can be found here.
Start by preheating the oven to 400 degrees F. You want a hot oven so the crust cooks through and becomes crispy.
Next, prepare the pizza dough. Add flour, baking powder, salt, olive oil, corn syrup, and water to the bowl of a stand mixer. Use the dough hook to mix until well combined and the dough forms a ball. It should pull away from the sides of the bowl and be sticky.
Place the dough on a piece of floured parchment paper. Flour the top of the dough and roll until paper thin, using additional flour as needed to prevent sticking. Place the parchment paper, with the dough on top, on a baking sheet. This is where using parchment paper to roll the dough is handy (vs rolling it out on the countertop). You can drag the parchment paper onto the baking sheet without having to touch the dough for the transfer.
Spread the sour cream across the dough, all the way to the edges. Season with salt and pepper.
Top with shredded cheese, evenly over the top. Gruyere or Swiss cheese works best for the flavor profile you are creating. You will most likely have to hand shred either option unless you get lucky and can find pre-shredded at your local grocery store. I do think freshly shredded has a stronger taste but it’s definitely not as convenient.
Top with the sliced potatoes, evenly over the top, overlapping as needed to make a thick potato topping. Add the sliced onion and fresh thyme.
Bake for 25-30 minutes or until the potatoes are tender and cooked through. Add additional time if needed, in 5-minute increments, until the desired consistency is reached. Remove from the oven, slice, serve, and enjoy!
The recipe can be found here.
If this pizza sounds strange to you, I hope you are willing to give it a try. It sounds like a lot of carbs, but it can be a cheat day 😊 The crust is thin and crisp, the cheese is a bit nutty, the potatoes are tender, and the fresh thyme adds fresh flavor. You won’t be disappointed!
Happy Cooking!
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