Potato Pizza with Rosemary

In the bowl of an electric mixer, combine the flour and salt.  Make a depression in the middle, crumble in the yeast and mix with 5 tablespoons lukewarm water. Stir the flour from the edges of the bowl into the yeast mixture until combined, cover and rest in a warm place for 15 minutes.

Beat in 150 ml (approximately 5 1/4 ounces) lukewarm water and the oil and knead with the dough hook, or your hands, until smooth and elastic, about 10 minutes. Cover and let stand in a warm draft-free spot for 45 minutes.

Meanwhile, rinse the potatoes thoroughly and cook in a pot of boiling salted water until knife-tender, about 20 minutes.

Drain, peel, allow to cool and cut into thin slices.

Peel and cut the garlic into very thin slices. Rinse the rosemary, shake dry and pluck small.

Preheat the oven to 220°C (approximately 425°F). Oil a large baking sheet.

On a floured work, roll the dough out to 25 x 35 cm (approximately 10 x 14-inches) line the baking sheet with the dough, making it slightly thicker on the edge. Brush the dough with sour cream, sprinkle lightly with salt and pepper and cover with the potato slices, overlapping slightly. Sprinkle the garlic and rosemary over it, drizzle with olive oil, salt and pepper and sprinkle with the cheese. Bake until the dough is crisp on the bottom and the potatoes are piping hot, about 20 minutes.