When I was growing up in India, there were not loads of pizza options, there was however this Jewish bakery that sold small pizza made with the then available Indian cheese over a soft doughy crust. I liked it so much, my mother adapted it for a family recipe. She use Naan dough as a base, cheddar cheese for topping and layers of potatoes smothered with peppers tomatoes and tiny sweet wild caught shrimp. Over time, I have kept the recipe mostly intact, I use a drier base, and also use eggs and Parmesan. If you like your potatoes, you will love the marriage of spices, soft potatoes, veggies and alternating textures of sharp cheese and crisp think crust. This is popular in our house all times of the day and the best part of every thing is that it gets done in a sheet pan. —Rinku Bhattacharya /Spice Chronicles
Place the flour, salt, olive oil, black pepper, cilantro in the base of a food processor and mix until well mixed.
Add the yeast and mix again, you should get a crumbly dough the texture of breadcrumbs.
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.
Pre-heat the oven to 450 degrees. Prepare a sheet pan a 8 by 12 sheet pan for baking,
Roll out the the dough and stretch to reach the sides of the pan.
Place in the oven and bake for about 8 minutes.
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.
Remove the sheet pan from the oven. Layer with the potato.
In a separate bowl mix the chopped tomatoes, peppers, cumin and Serrano chili and scatter over the potato.
Drizzle with the olive oil.
Cut the onion in half, dice half the onion and scatter over the pizza.
Thinly slice the other half.
Crack the eggs over the vegetable mixture. Top with the cheese and the sliced mixture.
Put the mixture back in the oven and bake for 20 minutes until the dough is crisp and the veggies are cooked through.
Garnish with cilantro, cut into squares and serve with green chutney if desired.