Potato and rosemary pizzas

Name: Potato and rosemary pizzas
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 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

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

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

Directions

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
Cover and leave to rise in a warm place for about 45 minutes.
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
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
Mix cream cheese and sour cream. Season with salt and pepper. Wash the rosemary, dab dry and remove the needles.
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.