Cheese and Potato Pizza
Start by placing the grated mozzarella cheese, the grated cheddar cheese over the pizza dough and spread it evenly.Then close the dough forming a little pouch and trim off the excess dough.Transfer it to a pizza pan and cut the top part of the dough.Next, pull the tips outward, leaving the cheese exposed and set aside.In a small bowl, add the garlic cloves, the oregano, the salt, a drizzle of olive oil and mix everything very well until fully combined.Then place the medium potatoes sliced into rounds on top of the pizza dough and spread the mixture we prepared using a pastry brush.Place it in a preheated oven at 220° C (425° F) and bake for 20 minutes.To prepare the pizza dough we used in this recipe, take a large bowl.Add the dry yeast, the wheat flour, the salt and mix.Then add the water and continue mixing.When you can no longer mix with a spoon, knead the dough for +15 minutes.Cover the bowl, place it in the refrigerator and let it rest for 24 hours.Serve.
Ingredientes
- 200g of Grated Mozzarella Cheese
- 200g of Grated Cheddar Cheese
- 1 Fresh Pizza Dough
- 3 Crushed Garlic Cloves
- 1 Teaspoon of Oregano
- 1 Pinch of Salt
- Olive Oil
- 2 Potatoes
Pizza Dough
- 10g of Dry Yeast
- 1kg of Wheat Flour
- 1 Tablespoon of Salt
- 650ml of Water
Modo de Fazer
Start by placing the grated mozzarella cheese, the grated cheddar cheese over the pizza dough and spread it evenly.
Then close the dough forming a little pouch and trim off the excess dough.
Transfer it to a pizza pan and cut the top part of the dough.
Next, pull the tips outward, leaving the cheese exposed and set aside.
In a small bowl, add the garlic cloves, the oregano, the salt, a drizzle of olive oil and mix everything very well until fully combined.
Then place the medium potatoes sliced into rounds on top of the pizza dough and spread the mixture we prepared using a pastry brush.
Place it in a preheated oven at 220° C (425° F) and bake for 20 minutes.
To prepare the pizza dough we used in this recipe, take a large bowl.
Add the dry yeast, the wheat flour, the salt and mix.
Then add the water and continue mixing.
When you can no longer mix with a spoon, knead the dough for +15 minutes.
Cover the bowl, place it in the refrigerator and let it rest for 24 hours.
Serve.
