Potato Pizza Boats with Sheep Cheese and Rosemary

Ingredients

• 1 cube fresh yeast (42 g)
• 1 pinch sugar
• 500 g flour
• 0.5 tsp Salt
• 2 tbsp olive oil
• 250 g sheep cream cheese
• 2 tbsp lemon juice
• Salt
• white pepper
• 4 cooked potatoes (from the day before)
• 300 g sheep cheese (soft cheese roll)
• 2 sprigs Rosemary
• pepper (ground)

Instructions

1. 1.

   Whisk the yeast with sugar and 200 ml lukewarm water until smooth. Add flour, salt, and oil to a mixing bowl, pour in the dissolved yeast, and knead thoroughly with the mixer’s dough hooks until the dough releases from the bowl edges. If needed, add a little more lukewarm water. Cover and let rise in a warm place for about 1 hour.

2. 2.

   Preheat the oven to 220°C (428°F) with upper and lower heat.

3. 3.

   Afterward, knead the dough again on a floured surface, divide it into 10-12 pieces, and roll each into long flat disks (pizza sticks). Press each disk slightly thinner in the middle than at the edges. Place the dough pieces on a baking sheet lined with parchment paper.

4. 4.

   Mix the sheep cream cheese with lemon juice, salt, and white pepper, then spread thinly over the dough disks. Peel the potatoes, slice them thinly, and top the disks with potato slices. Slice the sheep cheese into rounds, place on top of the potato layers, sprinkle with rosemary leaves, grind pepper over, and bake in the preheated oven for 15-20 minutes until golden brown.