Rosemary Potato Pizza (No Sauce)
A no-sauce pizza with thinly sliced potatoes, rosemary, and garlic. Use a mandoline for even slices.
- Time
- 50 min
- Serving
- 746 kcal
- Ingredients
- ≈ $1.31
- Protein
- 24 g
Ingredients
- 1 Wheat flour 115 g
- 2 Dry yeast 2 g
- 3 Salt 2 g
- 4 Potatoes≈ $2.19 per kg 150 g
- 5 Olive oil 12 ml
- 6 Fresh rosemarypack 20 g ≈ $2.00 3 g
- 7 Garlic≈ $10.00 per kg 3 g
- 8 Mozzarellapack 125 g ≈ $1.80 45 g
- 9 Sea salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix flour, yeast, salt, and 70 ml water; let the dough rest for 25 minutes.
Preheat oven to 475°F (245°C).
Slice potatoes4 paper-thin and blot dry with a towel.
Toss potatoes4 with oil, chopped rosemary, grated garlic7, and flaky sea salt.
Roll out the dough, layer with mozzarella8, then overlap potato4 slices.
Bake 12–15 minutes until crust is golden and potatoes4 are tender-crisp.
Tips
- Why it works
- Blot the potatoes to remove starch, otherwise the dough won't stick and the crust will turn out too dense. Slice them right before mixing with the oil, or they will darken.
- Substitutions
- Use 45 g of gouda or feta instead of mozzarella. You can replace the rosemary with 1 tsp of dried, but use half the amount, as it is much stronger in flavor.
- Common mistakes
- If the dough doesn't rise or cracks while baking, the yeast is expired or the water is too hot. Check: if the dough hasn't grown in 25 minutes, add 0.5 tsp of yeast.
- Storing and reheating
- Keep in the fridge for 2 days in an airtight bag. Reheat in the oven at 180 °C for 10 minutes, covered with foil. Don't freeze it, as the potatoes will go soft.
- Serve with
- Serve with a green arugula salad and lemon juice to balance the richness of the cheese. Or with a simple tomato sauce if you want to add some acidity.
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