Pizza with potatoes, gorgonzola and rosemary
- 500 g flour (type 550)
- 1/2
cube (21 g) yeast - 1 pinch sugar
- salt
- 10 EL Olive oil
- 250 g Ricotta cheese
- 100 g Gorgonzola cheese
-
pepper - 2 Sprigs of rosemary
- 250 g Potatoes
- flour
- baking paper
60 minutes
light
- 1.
- Put the flour in a bowl and make a well in the middle. Dissolve the yeast and sugar in 250 ml of lukewarm water, pour into the well. Mix with a little flour from the edge to form a pre-dough. Cover and let rise in a warm place for about 30 minutes. Add 1/2 teaspoon salt and 2 tablespoons oil to the pre-dough and knead for 5–10 minutes to form a smooth dough. Shape into 4 balls and let rise again covered for approx. 30 minutes
- 2.
- Mix the ricotta and Gorgonzola. Season with salt and pepper vigorously. Wash rosemary, shake dry, pluck needles from branches and chop. Peel and wash the potatoes and cut into thin slices with a kitchen slicer
- 3.
- Roll out the dough balls on a floured work surface in a round shape (approx. 22 cm Ø) and place each 2 bases on a baking sheet lined with baking paper. Brush with 1/4 ricotta cream each. Cover each with 1/4 of the potatoes, sprinkle with rosemary and drizzle 2 tablespoons of olive oil. Bake the trays one after the other in the preheated oven (electric stove: 250 ° C / convection: 225 ° C / gas: level 5) for approx. 13 minutes
- 4.
- Waiting time approx. 1 Hour
1 person approx:
- 850 kcal
- 3570 kJ
- 23 g protein
- 40 g fat
- 98 g carbohydrates
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