I love pizzas that keep it simple with a couple of toppings. Potato and rosemary are a great combo that “sing” together. If you are planning a picnic for a weekend, this is the ideal variant to have a snack!
Prep Time: 20 minutes
Cook Time: 20 minutes
Serves 4 – 6
- 630 g pizza flour
- 1 teaspoon table salt
- pinch sugar
- 1 tablespoon dried yeast
- 120 ml extra virgin olive oil
- 350 – 400ml warm water
- 4 medium potatoes, peeled and thinly sliced
- 4 sprigs rosemary
- 1 cup grated mozzarella
- 1 cup grated parmesan
- sea salt
First you need to prepare the dough. For this, mix flour, salt, sugar, yeast and 60 ml oil in a bowl of an electric mixer with a dough hook attachment.
While the mixer is going, slowly add enough water until the dough comes together and is smooth and elastic. Make sure the dough is not too wet and not sticking to your hands. Otherwise, you won’t be able to knead it at all.
Knead with a dough hook on a medium speed for 10 minutes.
Add some oil to a bowl, place dough inside the bowl, cover and allow to stand at room temperature for 1 – ½ hours or until doubled in size.
Now it’s time to cook potatoes. Place them in a pot of water and bring to the boil. Drain and refresh in cold water.
Preheat oven to 250c. Divide the dough into 2 balls and roll out each ball out on a lightly floured surface with a rolling pin into 30 cm rounds.
Spray pizza trays with spray oil and press the rolled out dough into the trays pushing it up to the edges.
Sprinkle mozzarella over the base of each pizza. Lay the potatoes on top and sprinkle with parmesan and sea salt and the remaining extra virgin olive oil.
Place in the oven with one pizza on the bottom of the oven and the other at the top. Cook 12–14 minutes, rotating halfway through or until crisp on the base, the cheese has melted and the potatoes are tender when tested with a skewer.
Cut each pizza into 8 slices and serve with salad.
Enjoy the tastiest pizza!