Potato Pizza 



 

Ingredients (serves 8):

- 680 g of potatoes
- 1 packet of dried yeast
- 250 ml warm water
- 85 ml olive oil + a little for topping pizza
- 1/2 teaspoon salt
- 600 g flour
- 85 g of asiago or pecorino
- 85 g of fontina or Swiss cheese
- pepper
- 1 teaspoon rosemary
- 55 g of grated Parmesan
 

Method

1 - Peel the potatoes. Cook in boiling salted water. Check for doneness with a knife. Drain the potatoes. Cut three quarters of the potatoes into small cubes, and crush the remaining puree. Book.

2 - In a bowl, dissolve the yeast in warm water and let stand 10 minutes.

3 - Add oil, salt and mashed potatoes. Mix well.

4 - Add the flour and knead the dough for 5 minutes (by hand or food processor).

5 - Cover the bowl with plastic wrap or a damp cloth. Let stand at room temperature for 1 hour, until the dough doubles involume.

6 - Spread the dough with a rolling pin into a large circle of 3 mm thick. Turn dough onto a baking sheet lined with parchment paper. Possibly make 2 pizzas if the plate is not large enough.

7 - Cover the dough with cheese and diced potatoes. Pour a drizzle of olive oil, pepper, rosemary and sprinkle with Parmesan.

8 - Cover with oiled plastic wrap and let rest 30 minutes.

9 - Preheat oven to 220 ° / 7 th.

10 - Remove the foil and put the pizza in the oven.

11 - Bake for 35 minutes, until pastry is golden.



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