Italian Potato Pizza

Ingredients

Dough

• 3/4 oz active dry yeast
• 1/2 cup lukewarm water (86°F/30°C)
• 1 tbsp olive oil
• 1 pinch granulated sugar
• 1.5 cups all-purpose flour
• 1/2 tsp salt

Toppings

• 14 oz waxy potatoes (peeled)
• 3.5 tbsp heavy cream
• 1 sprig of rosemary
• Salt and pepper
• 1 fresh mozzarella ball (approx. 4.4oz.) (sliced)
• 1/2 cup grated Parmesan cheese
• 10 pitted olives (thinly sliced)

Directions

1. In Ultimate Mixing Bowl , whisk together yeast, water, olive oil and sugar. Allow to stand for 10 min.
2. Add flour and salt. Mix into a dough until it no longer sticks to the bowl. If necessary, add a little flour. Knead briefly with your hands, seal and allow to rise for approx. 30 min.
3. Wash and steam potatoes for 25 min., or until potatoes can easily be pierced with fork. Allow to stand for 10 min., then cut into slices.
4. Remove oven rack and preheat oven to 425°F/220°C. Place the Silicone Baking Sheet with Rim on the cold oven rack.
5. Stretch dough into a round shape approx. 9 1/2 inches in diameter, then place onto the Silicone Baking Sheet.
6. Spread cream onto dough and scatter chopped rosemary, salt and pepper on top. Add potatoes, sliced mozzarella, grated Parmesan and thinly sliced olives.
7. Set rack at lowest level in oven and bake for approx. 20 min. Remove from Silicone Baking Sheet, slice and serve.