Whole wheat pizza with potatoes and rosemary

Ingredients for 2 servings:

• ½ tsp yeast
• 100 ml water, lukewarm
• ½ tbsp olive oil
• ¼ tsp salt
• 150 ml flour, light
• 100 ml flour (whole grain)
• 225 g potatoes, preferably small
• ½ tbsp olive oil
• 3 tbsp rosemary, fresh
• ½ tsp salt
• Pepper, black, freshly ground
• ½ ball of mozzarella (1 ball = 125 g)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

A very tasty and healthy pizza of a different kind!

Mix the two types of flour with the salt, reserving a little of the flour for rolling out. Dissolve the yeast in the water, then add the yeast water and oil to the flour and knead thoroughly. Add more flour or water if necessary; the dough should be smooth. Let the dough rise in a warm place for about 30 minutes. Then divide the dough into two pieces (or more if you’re multiplying the recipe—divide into as many pieces as you plan to make pizzas). Cover the pieces of dough with a towel and let them rest for another 15 minutes. Preheat the oven to pizza setting 230°C (450°F). Brush the potatoes thoroughly, then slice them thinly with the skin on. Heat the olive oil in a frying pan and fry the potato slices briefly (about 3-4 minutes). Sprinkle the salt over the potatoes and stir in the rosemary sprigs. Roll out both pieces of dough very thinly—one piece should be about the size of half a baking sheet. This means there’s enough room in the oven for two pizzas at once. Arrange the potatoes on the pizza, slice the mozzarella, and scatter it on top. Place the baking tray in the bottom of the oven and bake for about 10 minutes, until the crust is crispy and the cheese is lightly browned. Enjoy with a delicious salad, for example.