Potato Rosemary Pizza

Ingredients dough:
300 g flour
1 p dry yeast
4 tbsp olive oil
1/2 tsp salt
approx. 130 ml lukewarm water

Ingredients topping:
300 g potatoes – cut into very thin slices.
150 g cream cheese with herbs
150 g sour cream
3 stalks rosemary – wash and pluck off needles
salt, pepper
Sea salt for sprinkling

Bring the ingredients for the dough together and knead – I start with the mixer and the dough hooks
and continue kneading by hand. At least 4-5 minutes.
Now let the dough ball rise, covered, in a warm place for about 1 hour.

In the meantime, blanch the thin potato slices in salted water for 5 minutes.
Drain and dry a little with kitchen paper.

After the rising time, knead the dough again briefly, roll out on a floured work surface and place on a large baking tray.
(don’t forget the baking parchment 😉 and leave to rest for another 20 – 30 minutes.

Mix the cream cheese, sour cream, salt and pepper.

Now spread the “pizza” with the cream cheese mixture, top with potato slices and sprinkle with rosemary and sea salt.
Drizzle a few drops of olive oil over the top and the potato pizza is finished.

Bake in a hot oven at 200°C top/bottom heat for about 25 minutes until crispy and golden brown.

The smell reminds you of a holiday in Tuscany – not to mention the taste…