This has been my lunch for the past two days in a row. And, quite honestly, I wouldn't even mind making it three days in a row. I used Jules' recipe from her blog, Stonesoup, which I recently discovered and am kinda infatuated with. Photo time!
A recent investment: a kitchen scale. It makes measuring out the flour and water a cinch.
The other two ingredients are salt and yeast. Super simple.
Mixing the dough, then kneading it for 10 long, necessary, cathartic minutes.
After all that kneading, it's ready to be covered and left alone for a bit.
While the dough rests, I slice some potatoes and trying not to also slice my fingertips.
Toss with olive oil, rosemary, and red pepper flakes.
Rolling pin, meet dough. Dough, meet rolling pin.
Spread the potato mixture on the dough, and sprinkle some mozzarella on top.
Less than 10 minutes later, lunch is ready! This pizza is even better with a little feta sprinkled on top.
(Thanks, Jules, for an amazing recipe and a happy tummy.)