White pizza with potatoes, rosemary and scamorza

Ingredients

For 1 serving

• All-purpose flour85 g
• Active dry yeast2 g
• Potatoes120 g
• Scamorza45 g
• Rosemary2 g
• Extra virgin olive oil2 teaspoons
• Black pepperto taste
• Saltto taste

Contains: gluten, lactose,

Method

1. In a bowl dissolve the dried yeast in lukewarm water, about two-thirds of the weight of the flour. Add the 00 flour and finally a pinch of salt, then knead on the worktop for 8 minutes, until smooth and elastic.
2. Shape it into a ball, put it in a covered bowl and leave it to rise for 90 minutes in a warm place, until doubled in size.
3. Half an hour before the end of the rise, preheat the oven to its maximum, 240 °C (conventional), with a baking tray inside to heat up. Meanwhile peel the potatoes and slice them paper-thin with a mandoline, rinse, dry well and toss with half the oil, a pinch of salt and the rosemary needles; thinly slice the scamorza.
4. Turn the dough out onto a sheet of baking paper and push it out with your fingertips from the centre outwards into a thin disc, leaving the edge slightly thicker. Cover with the scamorza and then the potatoes, slightly overlapping.
5. Slide the pizza on its paper onto the hot tray and bake at 240 °C for 15 minutes, until the potatoes are tender and golden at the edges.
6. Finish with a grind of black pepper and the remaining oil.