Pizza Bianca (or Potato Pizza)

Pizza Bianca (or Potato Pizza)

I was telling you about my new research on pizza toppings - here is another successful combination, I'd even say a surprisingly tasty one. My husband was reluctant at the idea of a pizza with potatoes (even though he is usually open to testing new recipes :) However, after he took the first bite, he said "Wow, this is really delicious, you know!"

What I like about it is that everything is simple, without requiring a lot of preparation and expensive ingredients. Only 2 observations here - the potaoes must be white, the floury type, and you need rosemary (dried or fresh). The whole charm of this recipe is given by the rosemary flavoured melted mozzarella. To be honest, I couldn't stand this combination until now, but here it brings a special touch to the taste in a perfect blend with all the other ingredients.

Helper recipes

Ingredients

Yellow potatoes
2 pcs
Mozzarella
200 g
Olive oil
3 tbsp
Rosemary
0.5 tsp
Salt
0.5 tsp

Step by step

1

Make the base following the Pizza Dough Recipe on my website. While the dough is rising, we prepare the rest of the ingredients.

2

Cut mozzarella into sticks or grate it.

3

Peel the potatoes, wash and cut into very thin slices - about 2mm.

4

Roll the dough out onto the pizza pan, add 2 tbsp olive oil on top and brush with it the whole surface of the pizza base.

5

Arrange the potato slices - try not to overlap them too much, maybe just a bit towards the edges. Then insert the mozzarella slices between the potatoes.

6

Brush everything with olive oil.

7

Then sprinkle with rosemary and bake in the oven for 30-40 minutes at 180-200 degrees C.

8

It's ready when golden brown and when a toothpick is inserted easily and quickly.

Remove pizza from the oven, season with salt and let stand for 5-10 minutes in the pan, for the flavours to blend.

9

That's all, a delicious and quick pizza is ready to be savoured.

Enjoy!

Quantity: 2 pieces of (1-2 pizza)
Prep time: 40 min
Difficulty: easy
Ready in: 40 min
Publish date:

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