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1
For the dough: In a medium bowl, mix the yeast with warm water and let sit for 5 minutes.
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2
Add 2 tablespoons olive oil, sugar and salt, and whisk.
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3
Set aside.
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4
In a large bowl, mix the all-purpose and whole wheat flours.
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5
Make a hole in the middle and pour in the yeast mixture.
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6
Slowly hand mix the flour until all the liquid is absorbed.
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7
If too wet, add more flour, 1/4 cup at a time.
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8
Sprinkle a clean work station with flour and knead the dough until smooth and elastic.
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9
Coat a large ceramic bowl with the remaining olive oil.
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10
Place the dough in the ceramic bowl, and flip over to coat in the oil.
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11
Cover the top of the dough with plastic wrap and cover the bowl with a dish towel.
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12
Let rise until the dough has doubled in size, 2 hours.
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13
Punch down the dough and let rise for another hour.
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14
For the toppings: Using a mandoline, slice the potatoes and onion.
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15
Roughly chop the rosemary leaves.
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16
Preheat the oven to 475 degrees F. Grease the pizza pan with the leaf lard.
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17
Mold the dough into the shape of the pan.
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18
Brush with some olive oil.
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19
Place the pizza on the bottom oven rack for 5 minutes, to pre-crisp the crust.
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20
Add two layers of the potatoes in a scallop style.
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21
Add the onions, sprinkle with salt and pepper and drizzle with some olive oil.
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22
Sprinkle with the rosemary and drizzle with more olive oil.
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23
Place on the middle oven rack and cook for 10 to 12 minutes.
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24
Remove from the oven.
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25
Immediately remove the pizza from the pan and cut into rectangles.
