28*52 Potato Bread & Potato Flat Bread Pizza

When flipping through the pages of the magazine of a supermarket, I noticed this recipe for potato bread. I thought it might be nice not only as bread but as smaller potato "flat bread pizzas".
With a salad. For dinner.

So that's what I made.

Potato Bread & Potato Flat Bread Pizza

Adapted from Tegut

For 2 breads or 1 bread and 2 bigger flat bread pizzas or 4 bigger flat bread pizzas or - you get the idea...

800 g potatoes

salt

1/2 cube (21 g) fresh yeast

1 teaspoon honey

2 tablespoons olive oil

700 g flour

Toppings

(I used for the flat bread pizzas, but possibilities are endless, of course)

parmesan, shredded

cooked potatoes, sliced

onions, in rings

raw ham/bacon, diced

• Peel potatoes, cut them into small pieces and cook in salt water. Drain, let cool a bit, and mash.
• Crumble yeast into 125 ml warm water, dissolve. Add honey and let sit for 5 minutes until starting to bubble. Mix potato mash, oil, 2 teaspoons salt, and yeast water. Add flour and knead until you have a smooth dough. It might seem a bit dry in the beginning but the longer you knead it, the smoother it gets, so don't add any more water. Cover and let rise in a warm place for 30 minutes.
• For the bread: use half of the dough to form a bread. For the flat bread pizzas: use 1/4 of the total amount of dough to shape a pizza/flat bread. Cover and let rise for another 20 minutes. Preheat oven to 200 °C (390°F). 
• Put toppings on flat bread pizzas. Bake for 30 minutes (pizzas) or 45 minutes (bread).

My modifications:

Except for turning the bread into the flat bread pizzas - none. And I know they're not really pizzas (if only for the lack of tomato sauce) but I couldn't think of a better name. Suggestions are welcome though - just leave a comment below.

The taste:

Yummy! The dough is very fluffy on the inside but nice and crisp on the outside. Perfect!

And the flat bread pizzas with a nice salat make a great summer lunch or dinner.

Definitely a keeper!

Have you baked your own bread? Which kind?

13*52 Pizza with Bell Pepper & Goat's Cheese

Right before travelling, I'm normally not in the mood to bake something big and complicated.
Who's gonna eat it anyway?
Plus, I'm usually trying to empty the fridge so that nothing goes bad or has to be thrown away.

These two reasons combined led me to making this let's-use-what-we-have-in-the-fridge-and-has-to-be-eaten-before-we-leave pizza...

(Thanks for understand the briefness of this post and the simplicity of the recipe. I did mention that I'll be travelling - or was travelling when you read this, right? Exactly...)

Pizza with Bell Pepper & Goat's Cheese

1 pizza dough (home-made or ready-made)

tomate paste or sauce

salt, pepper, dried oregano

1 (red) bell pepper

grated parmesan

goat's cheese (the soft cream cheese kind)

• Roll out dough onto baking sheet.
• Top with tomato sauce, season to taste.
• Sprinkle parmesan over dough, add bell pepper rings or stripes, and crumble goat's cheese over it.
• Bake at 220°C (430°F) for about 20-25 minutes.

My modifications:

None, since it's my combination.

The taste:

Really good! I always love the combination of bell pepper and goat's cheese anyway.

What was your best leftover baking or cooking result?

38/52 Pumpkin-Apple-Pizza

I recently reveiced this recipe for a Pumpkin Tarte Flambée in my inbox and immediately wanted to try it.

Reading through it again to prepare my shopping list, I didn't really feel like it anymore. Mostly due to laziness (having to roll out the dough really thin just kind of put me off...).

So I started looking for similar recipes, also Pumpkin Pizzas, and just created my own mix of them all.

Pumpkin-Apple-Pizza 

Feeds 4

1 ready-made pizza dough

3 tablespoons sour cream salt & pepper

marjoram (or other herbs)

2 tablespoons parmesan, grated

1 onion, sliced

400 g (14 oz) pumpkin (or squash - I used butternut), peeled & thinly sliced

2 small apples, peeled & thinly sliced

100 g (3.5 oz) feta cheese, coarsely crumbled

• Preheat oven to 220°C (430°F) (or according to package instructions). Put pizza dough on baking sheet. 
• Season sour cream with salt & pepper and herb of your choice (I used dried marjoram) and spread evenly on dough. 
• Sprinkle parmesan evenly over sour cream. 
• First arrange onion slices, then pumpkin slices, then apple slices on sour cream-parmesan. 

• Crumble feta over it and bake for about 30 minutes (or however long your pumpkin and dough need). Serve with (green) salad.

My modifications: 

None, since this is my own creation.

If you like meat, you could modify it by adding bacon pieces. I'm sure that would be nice as well.

The taste: 

Like autumn... Like more...

What is your favorite autumn (baking) recipe?