Pizza with potatoes

Directions

• Peel the potatoes and cut them into more or less thin slices. Boil them for 12 minutes in plenty of water (lightly salted). The potatoes should retain their shape and not flake – if necessary, remove them from cooking before the 12 minutes are up.
• Sift the flour and put it on your work surface. Try to give it the shape of a little mountain and make a well in the centre!
• Mix the water (it needs to be slightly warm) with the yeast – you can also add a teaspoon of sugar. When the yeast is perfectly dissolved, pour the mix on top of the flour mountain.
• Start mixing the mixture, adding a little of olive oil, salt and if needed a bit more water. Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. The mixture needs to be slightly sticky, fluffy and homogeneous.
• Put the dough in a well-oiled bowl and with a knife make a cross on top of the dough. Cover with plastic wrap or a cloth and set aside in a warm, draught-free place to rise for 2 hours.
• Cut the onions into small pieces, put them in a pan and cook them in a slow fire with a bit of olive oil. Cook them for a few minutes, until they are slightly wilted.
• When the dough is ready (after 2 hours resting it should have double the size!), put it on a well-oiled baking tray; do not stretch and flatten too much the dough, like you’ll do for a pizza – for the Sfincione the base is thicker!
• Cut the caciocavallo cheese into small cubes and put it on top of the dough, pushing it a bit. Add also the previously cooked onions in the empty spaces.
• Cover the dough entirely with the previously prepared potatoes, leaving no gaps. Season with extra virgin olive oil and salt. If you like you can put also some rosemary and pepper! Let it rest 30 minutes and in the meanwhile preheat the oven at a temperature of 220°C.
• Put the pizza on the oven for 20-30 minutes, and eat it while still hot!