I'm Anett. This is my creative space - where I collect my recipes, thoughts, ideas and works. 

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Everybody loves pizza. Perfect for summer days and winter nights alike, pizza is an old favourite that can soothe the soul and comfort the heart.

For this recipe, I attempted to come up with a hearty variation of the old Italian classic; a dish that is both light and filling at the same time. And so, my fennel, potato and watercress hybrid was born. Perfect for a midday meal, or classy dinner eats, this 100% vegan pizza will be a hit no matter when you eat it, or who you eat it with!



1 sachet of dried yeast (7g)

300g of bread flour, extra for dusting

200ml of lukewarm water

generous pinch of salt

1/2 tsp sugar

4 large potatoes

1/4 fennel, thinly sliced

1/4 red onion, thinly sliced

50g of vegan cheese, grated

handful of watercress

olive oil

fresh thyme



To make the pizza dough, add the yeast, sugar and salt to the lukewarm water, then continue adding flour until the mixture comes together. Turn the dough out on a floured surface and knead for 8-10 minutes until smooth and the dough springs back when poked. Place the dough in a lightly oiled bowl, cover with cling wrap and leave to rise in a warm place until doubled in size.

In a medium sized pot, boil the potatoes for 10 minutes or until almost soft enough for eating. Cool and slice thinly.

Roll out the pizza dough, drizzle olive oil on top, then cover with potatoes, cheese, fennel and red onion. Season with salt, pepper and thyme. Bake at 200C until golden and the potatoes are soft.

When ready, cover the pizza with watercress and some more olive oil. Serve warm and enjoy!

PEACH & THYME GALETTE on a rye flour base

PEACH & THYME GALETTE on a rye flour base