Potato-Patty Pizza

Ingredients

• 250 g starchy potatoes
• 150 g Whole wheat flour
• 100 g wheat flour (Type 550)
• Salt
• 21 g yeast (0.5 cube)
• 1 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 200 g Cream cheese
• 4 tbsp ajvar (jar)
• 200 g Ground beef
• Pepper
• paprika powder (sweet)
• dried oregano

Instructions

1. 1.

   Wash potatoes thoroughly and boil with skins on for about 20 minutes. Drain and rinse under cold running water.

2. 2.

   Peel the potatoes and press them while still hot through a potato ricer into a bowl.

3. 3.

   Add both flours and ½ tsp salt to the potatoes, mix lightly with a fork, then create a well in the center. Break the yeast into the well with your fingers.

4. 4.

   Pour 150 ml lukewarm water over it and knead everything with the dough hooks of a hand mixer until smooth (if the dough sticks too much, add a bit more flour). Cover with a kitchen towel and let rise in a warm place for about 30 minutes.

5. 5.

   While the dough rises, quarter the bell peppers, remove seeds, wash, and cut into thin strips. In a small bowl mix cream cheese and ajvar.

6. 6.

   Place a sheet of parchment paper the size of a baking tray on your work surface and lightly dust it with flour. Roll out the pizza dough onto the paper and transfer to the tray.

7. 7.

   Spread the cheese mixture over the dough, arrange pepper strips, add ground beef pieces, and season generously with salt, pepper, paprika powder, and oregano.

8. 8.

   Bake in a preheated oven at 225 °C (fan: 200 °C, gas: level 3‑4) on the lowest rack for 20–25 minutes. Remove, lift the pizza off the tray with the parchment paper, cut into eight slices, and serve.