Pizza Rustica con Patate e Rosmarino Potato and Rosemary Pizzas Ingredients (two medium pizzas) The base: 200 g plain flour 1 packet of brewers yeast 1 tsp sugar salt 2 cups of luke warm water In a large bowl, dissolve the yeast in one cup of luke warm water with the sugar and a pinch of salt. Let rest for 5 minutes then add flour slowly and the remaining water. Whisk vigorously until you have a smooth and sticky paste. Add the rest of the flour and continue to work the dough with the hands. Knead strongly for 5 minutes. If the mixture is still too sticky, add some more flour. Form it into a ball then place in a bowl. Cut a shallow cross into the top and cover with a cloth and let it rest for 1Â˝ hours. The dough will rise considerably and tiny bubbles will form on the surface. At this point it is ready to be rolled out into pizza bases before adding the topping and baking in a hot oven.
Pizza Rustica con Patate e Rosmarino Potato and Rosemary Pizzas The filling 2 potatoes olive oil Rosemary salt and pepper Slice the potatoes thinly and toss them in a little olive oil. Roll out the pizza dough (made as per the 'Pizzettine' recipe) and line 2 lightly oiled pizza trays. Place the potato slices, overlapping each other slightly, onto the pizzas. Sprinkle with the rosemary, salt and pepper and bake in a 220Â°C oven for 10-15 minutes.
Published on Jun 15, 2017
Recipe from the "Good Tastes of Tuscany" blog. Sign up to our newsletter to read more Italian recipes.