Potato Pizza with Rosemary

Ingredients

• 450 g flour
• 1 tsp salt
• 0.5 cube fresh yeast (21 g)
• 3 tbsp olive oil
• flour (for the work surface)
• 600 g waxy potatoes
• 3 Garlic cloves
• 2 sprigs Rosemary
• oil (for the tray)
• 5 tbsp sour cream
• pepper (ground)
• 3 tbsp freshly grated Parmesan

Instructions

1. 1.

   Mix flour and salt in a bowl, create a well in the center, crumble in yeast and stir with 5 tbsp lukewarm water. Dust edges with flour and cover to rest in a warm place for about 15 minutes.

2. 2.

   Add 150 ml lukewarm water and oil, knead quickly by hand into a smooth dough. Knead on floured surface for about 10 minutes, then cover and let rise another 45 minutes.

3. 3.

   Meanwhile wash potatoes thoroughly and boil in salted water for about 20 minutes.

4. 4.

   Drain, steam off excess moisture, cool slightly, peel, chill, and slice thinly.

5. 5.

   Peel garlic and cut into very thin slices. Rinse rosemary, shake dry, and break into small pieces.

6. 6.

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

7. 7.

   Roll dough on floured surface to fit baking tray size, line a greased tray. Form a slightly thicker edge. Brush dough with sour cream, lightly salt and pepper, then arrange potato slices in a tiled pattern. Sprinkle garlic and rosemary, drizzle olive oil, season, and top with Parmesan. Bake in preheated oven for about 20 minutes.

8. 8.

   Remove from oven, cut into pieces, serve immediately.