Potato – Rosemary – Pizza

Ingredients for 2 servings:

• 300 g flour
• 21 g yeast, fresh
• ½ tsp sugar
• 180 ml water, lukewarm
• 1 tsp salt
• 1 tbsp olive oil
• 350 g potatoes, waxy
• 2 tbsp olive oil
• 1 sprig(s) rosemary, chopped
• 150 g cheese, diced Taleggio
• 150 g ricotta
• 30 g cheese, young Peccorino sliced
• salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Make a yeast dough from the first 6 ingredients. After it has risen for about an hour, roll out the dough and brush it with olive oil. Sprinkle with chopped rosemary. Peel the potatoes and slice them thinly, arrange them on the pizza, and season with salt and pepper. Sprinkle with diced Taleggio, scatter the ricotta in clouds on top, and add the shaved Peccorino. Bake at 250°C (480°F) on the bottom rack of the oven for about 10-15 minutes. Variation: Use a mixed topping of potatoes, onions, apples, and sage. Replace the ricotta with Gorgonzola. If you like, you can also top the finished pizza with wafer-thin slices of Bresaola or Bündner Fleisch.