Pizza patate

Stir the yeast into a bowl through 200-250 ml of lukewarm water. Leave for 5 minutes and stir until smooth.

Put the flour into a bowl with 1 teaspoon of salt and press a well into it. Pour in the yeast, add the olive oil and mix everything together.

Knead on a floured worktop in 5-10 minutes to form a smooth and elastic dough. Put the dough ball back into the bowl, cover with cling film or a damp tea towel and let the dough rise for 30-40 minutes in a warm place until the volume has doubled.

Knead the dough again and roll it out very thin on a flour-sprinkled worktop. Place the dough on the baking sheet and brush it with 3 tablespoons of olive oil.

Cut the potatoes into very thin slices. Cover the pizza with the onion rings and potato slices.

Brush with the remaining tablespoons of oil and sprinkle with rosemary and Parmesan cheese. Fry the pizza in a hot oven for about 15 minutes until crispy.