Thin Crust Sliced Potato and Rosemary Pizza
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 45 min.
Ready in
Ingredients
for
1
- Ingredients
- 1 ¾ cups Bread flour
- ⅔ cup water
- 1 tsp Dried yeast
- 1 tsp salt
- olive oil
- Semolina
- 16 ozs red bliss potatoes (sliced very thin using a mandolin)
- 1 Tbsp olive oil
- 8 ozs fresh Mozzarella (sliced thick)
- 1 Tbsp rosemary
- Sea salt (to taste)
Preparation steps
1.
Preheat oven to 400 degrees F/200 degrees C. Line a baking sheet with parchment paper and sprinkle semolina all over it.
2.
Combine flour, water, yeast and salt in a large mixing bowl. Mix until incorporated.
3.
Transfer to a lightly floured working surface and knead for 10 minutes, adding as little additional flour as possible.
4.
Lightly oil a bowl and set the dough in. Cover the bowl and let rest for an hour.
5.
Stretch and press out the dough on a lightly floured surface until it is about 1/4 inch thick all the way through. Place on the prepared baking sheet.
6.
In a large mixing bowl, add potatoes and olive oil. Toss until well coated.
7.
Lay the potatoes all over the pizza, overlapping edges. Arrange the cheese on the pizza, sprinkle the rosemary needles all over and season with salt.
8.
Bake for 10-15 minutes, or until the crust is golden and the potatoes are just cooked. Serve hot.
