This pizza is amazingly soft and tender hot out of the oven. The dough was easy enough, and only needed to rest 20 minutes before assembly. You would need to cook thinly sliced (I used sweet) potatoes in boiling water for thirty seconds before draining and leave them to cool while you make the dough.
Pressed a ball of dough from centre to make a pizza base, spread room temperature mascarpone cheese almost to the edges,layer on the cooled potatoe slices, scatter the rosemary leaves, salt flakes and drizzle olive oil. Baked in pre-heated oven for 13-15 minutes, sliced and served hot!
Recipe from pgs 186-187 of
|Gino's Italian escape, a taste of the sun.|
I am sharing this recipe at Cookbook Countdown #27