Potato and rosemary pizzas

Isreal Robertson
3 2
75 mins
75 mins


Servings: 4
  • 1/2 cube (21 g) fresh yeast
  • 300 g + some flour
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 Egg (Gr. M)
  • 5 TABLESPOONS Olive oil
  • 350 g Potatoes
  • 100 g Cream cheese with herbs from Provence
  • 200 g Schmand
  • 4-5 Stem(s) Rosemary
  • 7-10 Tbsp fleur de sel
  • baking paper


  1. 1

    Crumble the yeast and dissolve in 1/8 l lukewarm water. Put 300 g flour, 1 pinch of salt, egg and 3 tablespoons of oil in a bowl. Add the dissolved yeast and knead with the dough hooks of the mixer to a smooth dough.

  2. 2

    Cover and leave to rise in a warm place for about 45 minutes.

  3. 3

    Peel and wash the potatoes, slice or cut them into very thin slices. Cover and cook in boiling salted water for 2-3 minutes. Drain and dab dry.

  4. 4

    Line two baking trays with baking paper. Cut the dough in half and roll out round (approx. 25 cm Ø) on a little flour. Place them on the baking trays and let them rise covered for about 20 minutes.

  5. 5

    Mix cream cheese and sour cream. Season with salt and pepper. Wash the rosemary, dab dry and remove the needles.

  6. 6

    Preheat oven (electric cooker: 200°C/ circulating air: 175°C/ gas: level 3). Spread pizzas with cream cheese and cover with potatoes. Sprinkle with rosemary and sea salt. Sprinkle each with 1 tablespoon of oil. Bake one after the other in a hot oven for 20-25 minutes.

Nutrition Facts

560 kcal
62 g
27 g
13 g