RECIPE

INGREDIENTS

PIZZA DOUGH:
500 grams of all-purpose flour
1 teaspoon of salt
1 teaspoon of sugar
1 packet of dry yeast (about 7 grams)
300 ml lukewarm water
2 tablespoons of olive oil

TOPPING:
2-3 large potatoes
2 tablespoons of olive oil
Salt and pepper to taste
1-2 cloves of garlic (optional)
Grated mozzarella cheese
Fresh rosemary

Instructions:
In a large bowl, combine the all-purpose flour, salt, and sugar.
In a small bowl, dissolve the yeast in the lukewarm water. Let it sit for a couple of minutes until it begins to foam. Add the dissolved yeast and olive oil to the flour mixture.
Knead until you have a soft, smooth, and non-sticky dough. You may need to adjust the amount of water or flour to achieve the right consistency.
Cover the bowl with plastic wrap or a damp cloth and let the dough rise for about 1-2 hours at room temperature, or until it has doubled in size.

Once the dough has risen, remove it from the bowl and place it on a lightly floured surface. Roll out the dough to your desired shape and thickness and place it on a piece of parchment paper.
Preheat the oven to around 220-250°C (430-480°F).

Peel the potatoes and slice them very thinly. In a bowl, toss the potato slices with olive oil, salt, and pepper. Optionally, add 1-2 crushed garlic cloves for extra flavour.
Spread the potato slices evenly over the pizza dough. Arrange them in a single layer or let them slightly overlap. Sprinkle grated mozzarella cheese over the potatoes. Chop fresh rosemary over the pizza to add extra flavour.

Bake the pizza in the preheated oven for about 12-15 minutes, or until the crust is golden brown, and the potatoes are tender and slightly crispy.
Once the pizza is done, remove it from the oven and let it cool slightly before slicing and serving.


Now enjoy!