-
1
Place the flour, salt, olive oil, black pepper, cilantro in the base of a food processor and mix until well mixed.
-
2
Add the yeast and mix again, you should get a crumbly dough the texture of breadcrumbs.
-
3
Add enough water to form a soft smooth dough and remove from the food processor and place in a large mixing bowl. Knead a little and let the mixture rest for at least 2 hours until doubled. Knead again and let it rise another hour. This dough is optimum for cold overnight rising in the refrigerator, if you have time.
-
4
Pre-heat the oven to 450 degrees. Prepare a sheet pan a 8 by 12 sheet pan for baking,
-
5
Roll out the the dough and stretch to reach the sides of the pan.
-
6
Place in the oven and bake for about 8 minutes.
-
7
Peel and thinly slice the potato. Soak in water for half an hour. Drain and pat dry. This can done while the dough is rising.
-
8
Remove the sheet pan from the oven. Layer with the potato.
-
9
In a separate bowl mix the chopped tomatoes, peppers, cumin and Serrano chili and scatter over the potato.
-
10
Drizzle with the olive oil.
-
11
Cut the onion in half, dice half the onion and scatter over the pizza.
-
12
Thinly slice the other half.
-
13
Crack the eggs over the vegetable mixture. Top with the cheese and the sliced mixture.
-
14
Put the mixture back in the oven and bake for 20 minutes until the dough is crisp and the veggies are cooked through.
-
15
Garnish with cilantro, cut into squares and serve with green chutney if desired.
