Potato and Rosemary Pizza

Take 500 g of ready-made pizza dough out of the refrigerator, divide it into two 250 g portions, and leave them, covered, at room temperature for 30 minutes. Cold dough tears rather than stretches, so let it relax fully before shaping.

Peel the potatoes and slice them paper-thin (1–2 mm) on a mandoline. Mince the garlic cloves and strip the rosemary leaves from the sprigs. Tear the mozzarella and Taleggio into small pieces, and finely grate the Parmesan.

Place a pizza stone or heavy baking sheet on the highest rack of your oven and preheat to 275°C (525°F) for at least 45 minutes.

Combine the minced garlic with the 60 ml olive oil in a small bowl and set aside. Toss the sliced potatoes immediately in a large bowl with 2 tablespoons of the garlic oil, a generous pinch of fine salt, and black pepper to prevent browning.

Divide the dough into two equal portions. On a lightly floured surface, stretch and press each portion by hand into a rough oval or circle approximately 30 cm wide. Avoid a rolling pin, which deflates the bubbles.

Dust a pizza peel or the back of a flat baking sheet with semolina or flour, and lay one stretched dough round on top. Brush the surface generously with the remaining garlic oil, leaving a 2 cm border. Scatter half the mozzarella and half the Taleggio over the base, then arrange half the potato slices in an overlapping single layer across the entire surface, pressing them gently into the dough.

Slide the pizza onto the preheated stone and bake for 12–14 minutes until the crust is deeply golden with charred bubbles and the potato edges are crisp and caramelised.

Remove the pizza from the oven and immediately scatter with half the rosemary leaves, half the chilli flakes, half the flaky salt, and half the Parmesan. Finish with a generous drizzle of extra-virgin olive oil.

Repeat the shaping, topping, baking, and finishing steps with the second dough portion and the remaining toppings. Rest each pizza for 2 minutes before slicing and serving.