No-Knead Potato Pizza

No-Knead Potato Pizza

These days, no-knead recipes seem to be everywhere – and for good reason.  I’ve been experimenting with no-knead bread, and even no-knead baguettes, and I’m always amazed at how beautifully the dough turns out with so little effort.

Perhaps a French baker might object to calling this a baguette, but for those of us with busy lives, no-knead dough is a wonderful solution.  You simply mix the ingredients, let the dough rest overnight, and the next day you’re ready to bake.

This No-Knead Potato Pizza is one of my favorite easy versions.  The crust is soft and chewy inside with crisp edges, while thinly sliced potatoes, creamy cottage cheese, melted cheese, and fragrant herbs make a simple pizza that feels surprisingly special.  Best of all, there is no kneading, no complicated technique, and very little hands-on work.

Ingredients:

Ingredients For the Dough:

• 1¾ cups bread flour or all-purpose flour
• 1½ teaspoons active dry yeast
• 1 teaspoon sugar
• ½ teaspoon salt
• 1 tablespoon olive oil
• 1 cup water

Ingredients For the Topping:

• 1–2 potatoes, peeled and very thinly sliced
• ½ cup cottage cheese
• 1 cup shredded mixed cheese

Herb-Garlic Sauce ingredients:

• ¼ cup olive oil
• Mixed dried herbs, such as oregano, rosemary, basil, or parsley
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Directions:

1. Making the Dough:

In a large bowl or a container with a lid, combine the flour, yeast, sugar, and salt.  Add the olive oil and water, then stir until everything is well combined and a soft, sticky dough forms.

Cover the container with the lid and leave it on the counter at room temperature overnight.  The slow rise gives the dough plenty of time to develop flavor and a wonderfully light texture.

2. Shaping the Dough:

The next day, the dough should look soft and airy.

Lightly flour your hands and gently transfer the dough to a lightly oiled pizza pan or baking sheet. Instead of rolling it, use your fingertips or floured hands to gently stretch the dough into your desired shape.

Cover loosely and let it rest for about 1 hour.

3. Preparing the Topping:

While the dough is resting, combine the olive oil, herbs, garlic powder, and onion powder in a small bowl.

Make sure the potatoes are sliced very thinly so they cook through and become tender in the oven.

4. Assembling the Pizza:

Preheat the oven to 400°F.

Brush or spoon some of the herb-garlic sauce over the surface of the dough.

Dollop the cottage cheese evenly over the pizza. Arrange the thinly sliced potatoes on top, keeping them in a single layer and avoiding too much overlap.

Drizzle or spoon a little more of the herb sauce over the potatoes.

5. Baking:

Bake at 400°F for about 20 minutes.

Remove the pizza from the oven and sprinkle the remaining shredded cheese evenly over the top. Return it to the oven and bake for another 10 minutes, or until the cheese is completely melted and the edges are golden and crisp.

Let the pizza rest for a few minutes before slicing.

A Little Tip:

Every oven is different, so keep an eye on the pizza during the last few minutes of baking.  If you prefer a crispier crust, let it bake a little longer; if the cheese is browning too quickly, loosely cover the top with foil.

No kneading, no complicated steps – just mix, rest, top, and bake.  Sometimes the easiest recipes really are the most satisfying!