Pizza al taglio with potatoes and rosemary

English | Bekijk dit recept in het Nederlands | Back to all recipes | Bekijk de Nederlandse receptenpagina

Potato and rosemary is one of those toppings that feels almost more bakery than pizzeria. Thin potato slices bake into the dough, the rosemary perfumes the whole tray, and the result lands somewhere between pizza al taglio and a very good Italian focaccia.

Serves: 4 people

Preparation time: 20 min

Ingredients

• Strong white flour – 100 g
• Type 0 flour – 300 g
• Water – 330 ml
• Instant dry yeast – 2 g
• Fine sea salt – 8 g
• Extra virgin olive oil – 3 tbsp
• Potatoes, peeled – 400 g
• Fresh rosemary – 2 sprigs
• Coarse salt – to taste
• Extra olive oil – 40 g

Method

1. Mix the flours and yeast in a bowl. Add the water, salt and olive oil and stir until you have a sticky dough. Cover and let it rise until airy and well expanded.
2. Oil a baking tray and tip the dough into it. Stretch it gently with oiled fingertips, then leave it to rest again so it loosens and fills the tray more easily.
3. Slice the potatoes very thinly, either with a knife or mandoline. Toss them with olive oil, chopped rosemary and a little coarse salt.
4. Press the potato slices lightly over the dough in overlapping layers. Do not pack them too tightly or the steam will stop the surface from browning well.
5. Bake in a hot oven until the edges are golden and the potatoes are cooked through with some crisp spots on top.
6. Rest the tray for a few minutes, then cut into squares. This pizza is especially good when the bottom stays crisp, the crumb stays soft and the rosemary still smells warm from the oven.