Spelt and potato pizza

Spelt and potato pizza

The Potato Cookbook

This pizza has the total wow factor. Potatoes and rosemary are always a winning combination, and cheese is a given. Then there’s bacon and onion jam, which lifts this pizza to knockout. For an added punch of flavour, throw on some sliced olives.


Quantity Ingredient

For the bacon and onion jam

Quantity Ingredient
350 grams rindless streaky bacon, cut into 1 cm pieces
30 grams unsalted butter
2 large onions, quatered and thinly sliced, about 400 grams
125ml cold brewed coffee
2 tablespoons maple syrup
2 tablespoons balsamic vinegar
1 large granny smith apple, peeled cored and grated
1 teaspoon fresh thyme leaves
1/4 teaspoon freshly ground black pepper

For the pizza

Quantity Ingredient
250ml lukewarm water, about 40-42 C
1 teaspoon honey
7 grams dried yeast
210 grams white spelt flour
225 grams plain flour
2 teaspoons sea salt
60ml full cream milk
60ml olive oil
3 small waxy potatoes, about 300 grams
1/2 teaspoon salt, for the cooking water
225 grams grated mozzarella cheese
1 teaspoon fresh rosemary, chopped, plust extra to serve
25 grams grated parmesan cheese


  1. In a large frying pan over medium heat, cook the bacon until golden, stirring occasionally, about 20 minutes. Transfer the bacon to a plate lined with paper towel. (Don’t wash or scrape out the frying pan.)
  2. In the same frying pan, melt the butter and cook the onions, stirring occasionally and scraping up any brown bits at the bottom of the frying pan, until there are touches of gold on the onion slices, about 4 minutes. Reduce the heat to medium–low, cooking the onions until they are very soft and golden, about 20 minutes.
  3. Return the bacon to the pan and stir in the coffee, maple syrup, balsamic vinegar, apple, thyme and pepper. Cook until reduced and thickened, about 40–50 minutes, stirring occasionally.
  4. To make the pizza dough, pour the lukewarm water into a small measuring jug. Stir in the honey. Sprinkle the yeast over the water and stir gently. Set aside until the top of the water is foamy, about 5–10 minutes.
  5. In a large mixing bowl or the bowl of a stand mixer, whisk together the flours and sea salt. Stir in the yeast and water mixture, milk and 2 tablespoons of the olive oil.
  6. If using a stand mixer, insert the dough hook and knead until the dough is smooth and still slightly sticky, about 4 minutes. Alternatively, turn the dough onto a lightly floured work surface and knead until smooth and still slightly sticky, about 4 minutes. Shape the dough into a ball.
  7. Oil a large mixing bowl with 1 teaspoon of olive oil. Put the dough in the bowl and cover with plastic wrap. Set aside in a warm place until doubled in size, about 30–40 minutes.
  8. Preheat the oven to 230°C and line 2 baking trays with baking paper.
  9. Meanwhile, scrub the potatoes (peel if you like) and cut them into 3 mm slices. Put the potato slices and the salt in a small saucepan and cover with cold water. Bring to the boil over medium–high heat and boil until not quite tender, about 3–4 minutes. Drain the potatoes and dry them on paper towel.
  10. Turn the dough onto a lightly floured work surface and divide into 2 pieces. Roll each piece of dough into a rough rectangle to fit on a baking tray, about 30 x 20 cm.
  11. Spread each pizza with about 1 cup of bacon and onion jam, then sprinkle with mozzarella and layer with potato slices. Drizzle with the remaining olive oil and sprinkle half of the rosemary over the potatoes on each pizza. Bake until the base is golden and the potatoes are cooked, about 20 minutes.
  12. Sprinkle with the parmesan and additional rosemary, and slice to serve.
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