Potato pizzas

Name: Potato pizzas
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1/2 cube Yeast; 300 g Flour; 7-10 Tbsp Salt; 1 egg (size M); 4 TABLESPOONS + 4 tsp olive oil; 4 (approx. 400 g) Potatoes; 200 g Schmand; 7-10 Tbsp Pepper; 150 g Fresh goat cheese (roll); 6 Branches of rosemary; 7-10 Tbsp Flour; baking paper

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1/2 cube Yeast
300 g Flour
7-10 Tbsp Salt
1 egg (size M)
4 TABLESPOONS + 4 tsp olive oil
4 (approx. 400 g) Potatoes
200 g Schmand
7-10 Tbsp Pepper
150 g Fresh goat cheese (roll)
6 Branches of rosemary
7-10 Tbsp Flour
baking paper

Directions

1
Dissolve yeast in 125 ml of lukewarm water. Put flour, 1 pinch of salt, egg and 3 tablespoons of oil in a bowl. Add yeast and water and work into a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 45 minutes. Peel and wash the potatoes and slice them very thinly. Mix the sour cream with 1 tbsp. oil, season with salt and pepper.
2
Quarter the dough and form each into an oval pizza (approx. 20 cm long) on a floured work surface, place on a baking tray lined with baking paper and spread the sour cream mixture on top. Spread potato slices on the pizzas. Cut cream cheese into slices and spread on the pizzas. Wash the rosemary, shake dry and pluck into small twigs. Spread on the pizzas. Sprinkle with pepper and drizzle with 1 teaspoon of olive oil on each. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 12-15 minutes
3
Waiting time approx. 45 minutes