Potato And Rosemary Pizza – a delicious recipe with active dry yeast, sugar, flour, salt, extra virgin olive oil, cornmeal. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Combine yeast, sugar and 3/4 cup warm water in small bowl; cover. Let stand in warm place for 10 mins or until frothy.
2
Sift flour and salt into large bowl. Stir in yeast mixture and 2 tbsp olive oil; mix to a soft dough. Bring dough together with hands; add a little extra water if necessary.
3
Knead dough on floured surface for 10 mins or until smooth and elastic. Place dough in large oiled bowl; cover. Let stand in warm place for 1 hour or until doubled in size.
4
Preheat the oven to 450u00b0F. Punch dough down; knead on floured surface until smooth. Divide dough in half. Roll out each half to form 14 x 8-inch rectangles. Pace on oiled baking pans. Sprinkle with cornmeal. Prick with a fork.
5
Layer potatoes, overlapping slightly, on pizza crusts. Sprinkle with rosemary. Drizzle with combined garlic and remaining 1 tbsp oil.
6
Bake pizza for 15 mins or until crust and potato are browned and crisp.
412
kcal
Calories
12
g
Fat
66
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 pkg (1/4 oz) active dry yeast, 1/2 tsp sugar, 2 1/4 cups flour, 1 tsp salt, and more.
Yes, Potato And Rosemary Pizza falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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