- flour - 3 cups
- salt - 1 1/2 teaspoons
- sugar - 3/4 Teaspoons
- water - 1 Glass (cold)
- dry yeast - 1 teaspoon
- potatoes - 2 pieces
- bulbs - 1/2 Pieces
- olive oil - 4 items. spoons
1. Mix in a bowl of flour, 1/2 teaspoon salt, sugar, yeast with electric mixer, slowly add 1 cup of cold water. Beat at low speed. Change the nozzle to the dough hook and continue mixing for about 10 minutes until the dough becomes smooth and elastic. Put the dough in a greased bowl and let stand for 2 to 4 hours until it increases in the volume of the widow. Divide the dough into two halves. Lay each half on a floured surface and allow to stand for at least 1 hour until the dough again increases in volume. 2. When the dough rises a second time, cut the potatoes with a very thin knife. Then soak the slices in ice water to remove the excess starch and prevent discoloration. Drain and mix with 1/2 teaspoon of salt, set aside for 10 minutes. Drain the stored water. In a medium bowl, mix potatoes, diced onion and 1 tablespoon of olive oil, set aside. 3. Preheat the oven to 230 degrees. Prepare two baking trays, greased with vegetable oil. Form a circle from each halve of the test and lay it on the baking tray. 4. Evenly spread the potato filling on the whole surface of the dough to the very edge or retreat 2.5 cm from the edge if you want to get a crust. Spice the remaining 1/2 teaspoon of salt and 3 tablespoons of olive oil. Sprinkle with rosemary if using it. 5. Bake pizza until golden brown, about 20 minutes. Remove from the oven and allow to cool slightly, then cut into pieces and serve. Potato pizza is served at room temperature.
Servings: 8