Pizza Patata – Potato Pizza

Ingredients for 6 servings:

• 450 g flour
• 5 tbsp durum wheat semolina
• ½ cube of yeast
• 220 ml water, lukewarm
• 6 tbsp olive oil
• 375 g mozzarella
• 750 g potatoes
• Sea salt
• pepper
• Rosemary, fresh
• Olive oil for drizzling

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 10 minutes

Mix together the flour, semolina, and olive oil. Dissolve the yeast in lukewarm water, add it, and knead well. Let the dough rise in a warm place for one hour. Slice or grate the potatoes very thinly and pre-cook them in salted water for three minutes. Grease the baking sheets and roll out the dough very thinly; it should be enough for about two baking sheets. Cut the mozzarella into thin slices and spread it on the dough, then place the potatoes on top. Chop the rosemary, sprinkle it over the dough, and finally season with salt and pepper. Drizzle with a little more olive oil and bake the potato pizza for 35 minutes at 220 degrees Celsius (convection oven).