Potato pizza
Description
The pastry is simple and quick to prepare. This recipe yields two small pizzas, 20 cm in diameter, or one large pizza, 35 cm in diameter. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. In a bowl, combine flour, 1/2 teaspoon salt, sugar, and yeast using an electric mixer. Slowly add 1 cup of cold water and mix at low speed. Switch to a dough hook attachment and continue mixing for about 10 minutes, until the dough becomes smooth and elastic. Place the dough into a greased bowl and let it stand for 2 to 4 hours, until it doubles in volume. Divide the dough into two halves. Place each half on a floured surface and let rest for at least 1 hour, until the dough rises again.
- 2
Step 2
2. When the dough rises for the second time, slice the potatoes very thinly with a knife. Then soak the slices in ice water to remove excess starch and prevent discoloration. Drain the water and mix the slices with 1/2 teaspoon of salt, set aside for 10 minutes. Drain off any accumulated water. In a medium bowl, combine the potatoes, diced onion, and 1 tablespoon of olive oil, and set aside.
- 3
Step 3
3. Preheat the oven to 230 degrees. Prepare two baking sheets greased with vegetable oil. Shape each half of the dough into a circle and place on the baking sheets.
- 4
Step 4
4. Evenly spread the potato filling over the entire surface of the dough, right up to the edges or leaving a 2.5 cm border if you prefer a crust. Season with the remaining 1/2 teaspoon of salt and 3 tablespoons of olive oil. Sprinkle with rosemary, if using.
- 5
Step 5
5. Bake the pizza until golden, about 20 minutes. Remove from the oven and let cool slightly, then cut into pieces and serve. Serve potato pizza at room temperature.