Gastronomic first aid: A cheap favorite dinner at our home is potato pizza. If you have a stone baking plate, it gets extra good.

Jump to Recipe Print Recipe

Recipe for potato pizza with mascarpone and rosemary

Gastronomic First Aid ??‍?

A cheap favorite dinner at home for us is potato pizza.

If you have a baking stone, it turns out extra good.

I use Gorm’s pizza dough; it is really good.

Servings: 2 people

Potato Pizza with Mascarpone and Rosemary

Gastronomic first aid: A cheap favorite dinner at our home is potato pizza. If you have a stone baking plate, it gets extra good.

Author: rasmusbredahl

Course: Dinner

Cuisine: Danish

Prep Time: 1

Cook Time: 20

Sourdough A lump of sourdough the size of 1/2 a fist - can be omitted!
150 gram Water cold
10 gram Yeast
4.2 gram Sugar
200 gram Flour preferably typo 00
100 gram Semolina flour (coarse-grained durum wheat flour). If you can't get hold of it, replace it with 00 flour.
13.5 gram Olive Oil
6 gram Salt heaping

Mix water, yeast, sugar, and optionally sourdough together.
When it's dissolved, add half of the typo 00 flour and semola.
Stir until there are no more lumps.
Add salt and oil, stir a bit and then add the rest of the flour in two stages (if the dough feels too wet, you can supplement with 00 flour).
Knead vigorously.
The dough needs to be activated, and it's all about manpower (or girlpower).
After 10-15 minutes, the dough should begin to feel smooth and elastic to the touch.
Let the dough rise in the fridge for about an hour or until doubled in size.
Take out the dough and cut it into 160-gram balls.
Knead the balls by folding towards the same point in the ball so that it gets a smooth and elastic surface.
The ball should spring back when you press it.
Place them on a tray and let rest for 30 minutes to an hour.
You're ready to roll out your dough!
Turn on the oven to 250 degrees Celsius (482 degrees Fahrenheit) and heat up together with the baking stone.

Roll out the pizza dough thinly on a piece of parchment paper with flour on it.
Cut the potatoes into ultra-thin slices with a sharp knife or on a mandolin and toss with olive oil, chopped garlic, and rosemary.
Carefully spread the mascarpone/fresh cheese on the pizza dough.
Lay the potato slices on top so they slightly overlap and cover the entire pizza.
Season with salt and grate parmesan over.
Take the hot baking stone out of the oven, quickly move the pizza onto it, and put it back in the oven.
Bake for about 15-20 minutes until the pizza is golden and the potatoes are cooked through.
Top with arugula and a little freshly ground pepper and serve immediately.