Gastronomic first aid: A cheap favorite dinner at our home is potato pizza. If you have a stone baking plate, it gets extra good.
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: 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.
Ingredients
- 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
Topping
- 60 gram Mascarpone or Kirk fresh cheese
- 300 gram Potato level
- 1 bunch fresh rosemary
- Parmesan little
- Arugula little
- Pepper from the grinder
Instructions
How to Make Pizza Dough
- 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.
Pizza
- 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.