Boil a pot of salted water and place within the potato slices. Boil for 4-5 minutes till tender, then drain and depart 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 flippantly floured floor utilizing your palms. Fastidiously switch to the baked baking sheets. Unfold the mozzarella and Parmesan evenly, then prime with the potato slices, rosemary leaves, and crimson onion. Drizzle over 2 tablespoons olive oil and thoroughly switch to a sizzling baking sheet. Bake, separately, on the very best oven rack for 12-18 minutes, till golden and effervescent. Drizzle with a bit of olive oil or chili oil and season with black pepper. Serve it with a inexperienced salad for those who like.
Potato and rosemary pizza recipe
