Ingredients

  • For the pizza dough

  • Medium strength 00 flour gr 500
  • Water gr 350
  • Organic Extra Virgin Olive Oil gr 30
  • Brewer’s yeast gr 5
  • Salt gr 7

  • For the topping

  • Potatoes gr 800
  • Organic White Wine n. 1 glass
  • Primo sale or mozzarella gr 100
  • Salt to taste
  • Pepper to taste
  • Organic Extra Virgin Olive Oil to taste

Procedure

  1. In a large bowl, mix the ingredients for the pizza base until smooth and soft and leave to rise.
  2. In the meantime, cut the potatoes into pieces, keeping the skin on, then place them on a baking tray lined with baking paper. Season with Organic Extra Virgin Olive Oil, rosemary, salt, pepper and a glass of Organic White Wine. Bake in a preheated oven at 180 °C until golden brown.
  3. Grease a baking tray with a drizzle of Organic Extra Virgin Olive Oil, spread the risen dough and distribute the roast potatoes evenly over the surface.
  4. Top with primo sale or mozzarella to taste, drizzle with a little Organic Extra Virgin Olive Oil and bake in a preheated oven at 200 °C until golden brown.

EXTRA VIRGIN OLIVE OIL PAIRING

For this recipe, we recommend a Dolce di Rossano (Calabria) cultivar EVO Oil with a medium herbaceous fruitiness and hints of almond, artichoke and light tomato. Medium intensity spicy and bitter notes.

ORGANIC WINE PAIRING

A white wine from Alentejo made from Antão Vaz grapes is recommended. This structured white, with fruity aromas of pineapple, peach, and lime, offers freshness that balances the creamy consistency of the pizza, delivering a broad and mineral sip.