Rosemary Potato Pizza Recipe
Asiago cream, rosemary potatoes, chianti onions, crispy prosciutto, sunny egg, hollandaise rosemary, pecorino Romano.
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Ingredients
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Dough
Toppings
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, mix warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
- 2
Make Dough
In a large bowl, combine flour and salt. Add the activated yeast mixture and olive oil. Mix until a dough forms.
- 3
Knead and Rise
Knead the dough on a floured surface for about 5-7 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
Toppings Preparation
- 4
Prepare Potatoes
Boil the thinly sliced potatoes in salted water for 5 minutes until slightly tender. Drain and let cool.
- 5
- 6
Crisp Prosciutto
In another skillet, cook prosciutto over medium heat until crispy, about 3-4 minutes per side. Remove and let drain on paper towels.
- 7
Prepare Hollandaise
Prepare hollandaise sauce according to recipe or package instructions and stir in chopped rosemary.
Pizza Assembly and Baking
- 8
Shape Dough
Preheat the oven to 475°F (245°C). Roll out the risen dough on a floured surface to fit your pizza stone or baking sheet.
- 9
- 10
Bake Pizza
Bake the assembled pizza in the oven for 15-20 minutes until the crust is golden and cheese is bubbly.
- 11
Add Eggs
Crack the eggs on top of the pizza during the last 5 minutes of baking, allowing them to cook to your desired doneness.
- 12
Finish with Hollandaise
Remove the pizza from the oven, drizzle the hollandaise rosemary sauce over the top, and sprinkle with pecorino Romano cheese.
