Name: Pizza with potatoes
Ingredients: Water: 260 ml; Olive oil: 50 gr; Fresh Yeast: 5 gr; Salt; Sugar; White onions: 3; Caciocavallo: 100 gr; 00 Flour for pizza: 500 gr; Potatoes: 4; Rosemary

Ingredients

260 ml Water

50 gr Olive oil

5 gr Fresh Yeast

Salt

Sugar

3 White onions

100 gr Caciocavallo

diced

500 gr 00 Flour for pizza

4 Potatoes

Rosemary

Directions

Pizza with potatoes (con le Patate) and rosemary is a white pizza, without tomato, simple, cheap and made using the same dough used for the famous Sfincione. In our version, we include caciocavallo cheese and onion as a base, but if you want to make it “lighter” you can avoid putting them. Or replace it with mozzarella, or add anchovies – it’s up to you! The choice of quality potatoes, strictly yellow, is fundamental for a good result and they are added already cooked and boiled and are superimposed on the caciocavallo cheese before is cooked in the oven.

(Visited 1,595 times, 1 visits today)

Steps

1 Done	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.
2 Done	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!
3 Done	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.
4 Done	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.
5 Done	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.
6 Done	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.
7 Done	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!
8 Done	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.
9 Done	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.
10 Done	Put the pizza on the oven for 20-30 minutes, and eat it while still hot!