Servings
4
Cook Time
45
Prep Time
20
Author:
Tupperware Recipes
Ingredients
Dough
- 3/4 oz active dry yeast
- 1/2 cup lukewarm water (86°F/30°C)
- 1 tbsp olive oil
- 1 pinch granulated sugar
- 1.5 cups all-purpose flour
- 1/2 tsp salt
Toppings
- 14 oz waxy potatoes (peeled)
- 3.5 tbsp heavy cream
- 1 sprig of rosemary
- Salt and pepper
- 1 fresh mozzarella ball (approx. 4.4oz.) (sliced)
- 1/2 cup grated Parmesan cheese
- 10 pitted olives (thinly sliced)
Directions
- In Ultimate Mixing Bowl , whisk together yeast, water, olive oil and sugar. Allow to stand for 10 min.
- Add flour and salt. Mix into a dough until it no longer sticks to the bowl. If necessary, add a little flour. Knead briefly with your hands, seal and allow to rise for approx. 30 min.
- Wash and steam potatoes for 25 min., or until potatoes can easily be pierced with fork. Allow to stand for 10 min., then cut into slices.
- Remove oven rack and preheat oven to 425°F/220°C. Place the Silicone Baking Sheet with Rim on the cold oven rack.
- Stretch dough into a round shape approx. 9 1/2 inches in diameter, then place onto the Silicone Baking Sheet.
- Spread cream onto dough and scatter chopped rosemary, salt and pepper on top. Add potatoes, sliced mozzarella, grated Parmesan and thinly sliced olives.
- Set rack at lowest level in oven and bake for approx. 20 min. Remove from Silicone Baking Sheet, slice and serve.