Pizza with four kinds of cheese

Ingredients for 2 servings:

• 1 pinch of sugar and 75 ml water
• 5 g yeast, fresh
• 250 g flour
• 1 small potato(s), boiled, peeled
• Salt
• 1 tbsp olive oil
• Flour for the work surface
• 150 g tomatoes, pieces, from the package
• pepper
• 1 slice(s) of cheese (Gouda, 40 g each)
• 1 slice(s) of cheese (raclette, 40 g each)
• 1 slice(s) of mozzarella (40 g each)
• 1 slice(s) of Gorgonzola (40 g each)
• 3 sprigs of oregano

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

aromatic

Heat 75 ml of water and sugar. Crumble the yeast and dissolve it while stirring. Put the flour in a bowl. Make a well in the center, pour in the yeast mixture and dust with a little flour from the edges. Cover the pre-dough and let it rise in a warm place for about 5 minutes. Press the potato through a ricer. Add it to the pre-dough with salt and oil. Knead everything together until smooth. Cover the dough and let it rise in a warm place for another 30 minutes. Then roll out the dough on a floured work surface into a round ball, about 2 mm thick. Place it on a baking sheet lined with baking paper. Season the tomatoes with salt and pepper. Brush the dough with the flour. Spread the cheese on top. Bake in a preheated oven at 225°C on the bottom rack for 18-20 minutes. Pick the oregano leaves and sprinkle them over the pizza.