Boil a pot of salted water and place within the potato slices. Boil for 4-5 minutes till tender, then drain and go away to steam dry. Preheat oven to 240°C/220°F Fan/Fuel 9 with two giant baking sheets inside. Gently form the dough into two rectangles, about 30 x 20 cm, on a evenly floured floor utilizing your fingers. Rigorously switch to the baked baking sheets. Unfold the mozzarella and Parmesan evenly, then high with the potato slices, rosemary leaves, and pink onion. Drizzle over 2 tablespoons olive oil and thoroughly switch to a sizzling baking sheet. Bake, one after the other, on the best oven rack for 12-18 minutes, till golden and effervescent. Drizzle with just a little olive oil or chili oil and season with black pepper. Serve it with a inexperienced salad in the event you like.
Potato and rosemary pizza recipe
