Potato, Parsnip, and Prosciutto Pizza

Ingredients

• 1 cube fresh yeast (42 g)
• 600 g flour
• 1 tsp salt
• 50 ml olive oil
• flour (for working surface)
• 400 g Potatoes
• 400 g parsnips
• 4 onions
• 3 sprigs rosemary
• fat (for baking sheets)
• 16 slices prosciutto
• pepper (ground)
• 4 tbsp olive oil (to drizzle)

Instructions

1. 1.

   Dissolve the yeast in 300 ml lukewarm water. Mix the flour with the salt, place it in a bowl, create a well in the center and pour in the yeast mixture and olive oil. Using the dough hooks of an electric hand mixer, combine all ingredients into a smooth dough and then knead by hand on a floured surface for another 10 minutes until elastic.

2. 2.

   Cover the dough and let it rest in a warm place for 1 hour while preheating the oven to 200°C (convection). Peel, wash, and slice the potatoes and parsnips thinly or into rounds. Strip the onion skins and cut into thin strips. Wash rosemary, shake dry, and strip needles from stems.

3. 3.

   Divide the dough into four equal portions and roll each onto a floured surface into large pizza bases. Line greased baking sheets with the dough. Spread prosciutto over the dough, then top with onion strips and potato slices. Sprinkle rosemary needles, pepper, and drizzle with olive oil. Bake for about 25 minutes in the preheated oven. Remove the finished pizzas, cut into pieces, and serve.