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–+ servings
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
Keyword: cheese, Dinner, Pizza, Potato, Vegetarian
Prep Time: 1 hour
Cook Time: 20 minutes
Metric - US Customary

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.