Ingredients:
1 teaspoon dry yeast
160 ml  water
(1/2 teaspoon sugar)
300 gr flour
salt
50-75 ml olive oil
400 gr cooked potatoes
2 tablespoons olive oil extra
1 tablespoon rosemary
salt
extra:
oven
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Preparation:
© Janneke's Recipe pages - pizza recipes, Italian, potato meal
Put yeast (and sugar) with 80 ml lukewarm water in a bowl and let rest for 10 minutes at a warm place.
Sift flour with salt in a bowl. Add the yeast mixture, the oil and 80 ml water and knead in 5 minutes to a soft and smooth dough. Put the dough in a bowl, grease with a little oil and
place it covered for 1 hour at a warm
place until the dough has doubled.
Preheat the oven to 220°C/425°F (fan oven 200°C/395°F).
Knead the dough about 1 minute. Divide the dough in 48 little balls and roll to circles of 5 cm. Divide the circles on a greased baking sheet. Cut the cooked potatoes in thick slices. Place a slice potato in the middle of each dough circle and keep an edge of 1 cm free.
Cover the pizzetta's with olive oil and sprinkle with rosemary and salt.
Bake in 12-15 minutes crispy and pale brown in the oven.
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