Potato and Rosemary Pizza

Name: Potato and Rosemary Pizza
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 300 g + some flour; 7-10 Tbsp Salt; 1 Egg (Gr. M); 5 TABLESPOONS Olive oil; 1⁄2 Cubes (21 g) Yeast; 350 g Potatoes; 4–5 Branches of rosemary; 100 g Cream cheese with herbs from Provence; 200 g Schmand; 7-10 Tbsp Pepper; 7-10 Tbsp Sea salt; baking paper

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

300 g + some flour
7-10 Tbsp Salt
1 Egg (Gr. M)
5 TABLESPOONS Olive oil
1⁄2 Cubes (21 g) Yeast
350 g Potatoes
4–5 Branches of rosemary
100 g Cream cheese with herbs from Provence
200 g Schmand
7-10 Tbsp Pepper
7-10 Tbsp Sea salt
baking paper

Directions

1
Put 300 g flour, 1 pinch of salt, egg and 3 tablespoons of oil in a bowl. Crumble the yeast, dissolve in 1⁄8 l lukewarm water, pour into the flour. Knead to a smooth dough with the dough hooks of the mixer.
2
Cover and leave to rise in a warm place for about 40 minutes.
3
Peel the potatoes, wash them and slice them very thinly. Cover and cook in boiling salted water for 2-3 minutes. Drain, dab dry. Cut the dough in half, roll out round (approx. 25 cm Ø) on a little flour and place on two baking trays lined with baking paper.
4
Let it go for about 20 minutes.
5
Wash the rosemary, shake dry and remove the needles. Mix cream cheese and sour cream. Season with salt and pepper. Spread cheese cream on pizzas and cover with potatoes. Sprinkle with rosemary and sea salt and drizzle 1 tablespoon of oil over each.
6
Bake one after the other in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for 20-25 minutes.