Potato Pizza with Fresh Rosemary

Takes 50 minutes | Serves 4 |

Ingredients

700 ml lukewarm water
4 tps salt
700 g potatoes
2 tps extra-virgin olive oil
1 pinch black pepper
0.5 small onion
1 tablespoon fresh rosemary
450 g pizza dough
3 tps Parmigiano-Reggiano cheese

Steps

Preparation

• Whisk together water and salt until salt is dissolved.
• Slice potatoes paper thin and soak in salted water for 30 minutes to 1 hour.

Baking

• Preheat oven to 260°C with baking stone/steel in bottom third.
• Drain and pat dry potatoes. Toss with olive oil, onion, black pepper, salt, and chopped rosemary.
• Stretch/roll out pizza dough and transfer to oiled baking sheet or floured pizza peel.
• Spread potatoes evenly on dough, season, and bake for 10 to 15 minutes until crust is browned and potatoes are tender.
• Remove from oven, drizzle with olive oil, add salt, rosemary leaves, and Parmigiano-Reggiano cheese (if using). Slice and serve.