Ingredients for the pizza dough:
It is best to cook the potatoes the day before. Wash the potatoes and boil them with their skins. The next day, peel and press through a press into a mixing bowl. Add the flour. Slightly warm the milk and water and pour into a bowl. Crumble in the yeast and mix with the liquid. Add the yeast starter to the potatoes.
Knead the dough while adding some salt and olive oil. The batter should not be too runny or lumpy. Add some flour or water if necessary. When the dough comes away easily from the edges and is velvety, cover with a towel and leave to rise at room temperature for about 2 hours.
Ingredients for the tomato sauce:
Meanwhile prepare the tomato sauce. Peel onion and garlic and chop finely. Heat the olive oil in a saucepan and sauté the prepared ingredients until colourless. Pour over the tomato passata and season with pepper, salt and a little maple syrup. Finely chop and add the rosemary needles. Let the tomato sauce simmer on low heat for about 20-30 minutes. Then mix briefly with a blender.
Ingredients for the topping:
Grate or slice mountain cheese. Tear the mozzarella into pieces. Rinse the anchovy fillets and pat dry. Wash and dry arugula. Prepare all other ingredients for the topping. Preheat the oven to 250 degrees.
Cover a baking sheet with parchment paper. Sprinkle the work surface with some flour, place the dough in portions on it and roll out into a round or oval shape. Spread the tomato sauce on the pizzas and sprinkle the hard cheese on top. Top with capers, olives and anchovy fillets or other ingredients of your choice. Finally add the mozzarella pieces.
Bake pizzas in the oven until crispy. A pizza stone is also suitable instead of a baking tray, as it makes the pizzas even crispier. The stone is previously heated in the oven. Remove the finished pizzas from the oven and top with arugula and basil leaves.
Further information
