Potato – Rosemary – Pizza
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 grams flour
- 21 g yeast, fresh
- 0.5 teaspoon ½ sugar
- 180 ml water, lukewarm
- 1 teaspoon salt
- 1 tablespoon olive oil
- 350 g potato (s), waxy
- 2 tablespoon olive oil
- 1 sprig rosemary, chopped
- 150 g cheese, diced Taleio
- 150 g ricotta
- 30 g cheese, rated youn peccorino cheese
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Make a yeast dough from the first 6 ingredients. After it has walked for about an hour, roll out the dough and brush with olive oil. Scatter chopped rosemary on top.
- Peel the potatoes and slice them thinly, spread them on the pizza, season with salt and pepper. Pour the diced Taleggio over it, sprinkle the ricotta on top in clouds and add the shaved peccorino cheese.
- Bake at 250 ° C, preheated, on the lower rack of the oven for approx. 10-15 minutes.
- Variation:
- a mixed topping of potatoes, onions, apples and sage. But then replace the ricotta with Gorgonzola. If you like, you can also put wafer-thin slices of bresaola or Bündner meat on top of the finished pizza.
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