450 g (1lb) potatoes, peeled and cut into 5mm (1/4in) slices
4 Tbsp. caramelised onion chutney
1 Tbsp. thyme leaves, plus a few sprigs to garnish
1 medium aubergine, cut into 5mm (1/4in) slices
100 g (3 1/2oz) gorgonzola, crumbled
Directions
Step 1
Put the flour, yeast, sugar and salt into a large bowl. Make a well in the centre and pour in the oil, plus 75ml (3fl oz) warm water. Stir with a wooden spoon to make a soft dough - add more flour if too sticky; more water if too dry. Knead on a lightly floured surface for 10min. Put into a lightly oiled bowl, cover with a clean tea towel and leave to rise for 1hr.
Step 2
Bring a large pan of lightly salted water to the boil and cook potatoes for 4-5min until just tender. Drain and let steam dry in the colander for 2min.
Step 3
Preheat oven to 220ºC (200ºC fan) mark 7. Roll out the dough into a rectangle approximately 23cm x 33cm (9in x 13in). Transfer to a baking sheet.
Step 4
Spread with chutney, leaving a 2cm border. Sprinkle with thyme and top with overlapping rows of potato and aubergine, then the cheese and thyme sprigs. Bake for 20min.
Per Serving:
Calories: 379
Total carbs: 54 g
Sugars: 12 g
Total fat: 14 g
Saturated fat: 7 g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
