Dill and jalapeño potato pizza - delicious. magazine

Ingredients

• 250g strong white flour
• ½ tsp fine sea salt
• 3g dried yeast
• 6 tbsp olive oil
• 120g warm/tepid water
• 300g potatoes, scrubbed
• 1 small onion
• 20g dill
• 5 tbsp pickled jalapeños in a jar
• 100g crème fraîche
• Specialist kit
• Small blender or mini processor