Spicy potato pizza

Name: Spicy potato pizza
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 pack of (400 g) Fresh baking tray pizza dough (yeast dough with olive oil (rolled out rectangularly on baking paper ready to bake; 37 x 25 cm); 1–2 Branches of rosemary; 6 (approx. 400 g) Roast potatoes from the previous day; 75 g Bacon; 1 TEASPOON Oil; 200 g Schmand; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 pack of (400 g) Fresh baking tray pizza dough (yeast dough with olive oil (rolled out rectangularly on baking paper ready to bake; 37 x 25 cm)
1–2 Branches of rosemary
6 (approx. 400 g) Roast potatoes from the previous day
75 g Bacon
1 TEASPOON Oil
200 g Schmand
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Place the pizza dough with baking paper on a baking tray. Let dough rest for about 10 minutes. Wash the rosemary, shake dry and pluck the needles. Cut the potatoes into slices. Halve the bacon slices.
2
Heat the oil in a pan. Leave the bacon slices out for approx. 3 minutes while turning (do not fry until crisp). Drain on kitchen paper. Season sour cream with salt and pepper to taste and spread it on the pizza dough.
3
Spread potato and bacon slices on top and sprinkle with rosemary needles. Sprinkle with some coarse salt and pepper. Bake the pizza in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes.