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🍕 Potato and Rosemary Pizza

569 kcal · 30 min · 4 servings

Ingredients

• Yeast
• 1 pinch Sugar
• 450 g Flour (and some Flour for the work surface)
• 4 tbsp Olive oil
• Sea salt
• 500 g mostly waxy potatoes
• 2 Garlic cloves
• 2 sprigs Rosemary
• Pepper

Instructions

1. 1. Crumble the yeast into a bowl.
2. 2. Add a pinch of sugar and 200 ml of lukewarm water.
3. 3. Stir the mixture until smooth.
4. 4. Add the flour, 2 tablespoons of olive oil, and 1 teaspoon of salt.
5. 5. Knead everything into a smooth dough.
6. 6. Cover the dough.
7. 7. Let it rise in a warm place for approx. 1 hour.
8. 8. Peel the potatoes.
9. 9. Slice them into very thin rounds.
10. 10. Place the slices in water for approx. 5 minutes.
11. 11. Drain the water.
12. 12. Dry the potato slices well.
13. 13. Divide the dough into 4 portions after resting.
14. 14. Roll each portion into a thin circle or rectangle.
15. 15. Place the dough bases on baking sheets lined with baking paper.
16. 16. Brush the dough bases with 1 tablespoon of olive oil.
17. 17. Distribute the potato slices evenly over the dough bases.
18. 18. Peel the garlic.
19. 19. Slice the garlic into thin rounds.
20. 20. Scatter the garlic slices over the potatoes.
21. 21. Wash the rosemary.
22. 22. Shake the rosemary dry.
23. 23. Pluck the needles off the rosemary.
24. 24. Finely chop the rosemary needles.
25. 25. Sprinkle the chopped rosemary over the pizzas.
26. 26. Season with salt and pepper.
27. 27. Drizzle the pizzas with the remaining olive oil.
28. 28. Preheat the oven to 220 °C (convection 200 °C; gas: setting 3–4).
29. 29. Bake the pizzas one after the other in the oven.
30. 30. Bake them for 15 minutes until golden brown.

Nutrition per serving

• kcal: 569
• Protein: 15 g · Fett/Fat: 11 g · Carbs: 100 g