by Monica Bergomi
Ingredients (2 round pans approx. 24cm)
- 500 g all-purpose flour
- 300 g already boiled potatoes
- 250 ml of milk
- 120 ml of water
- 7 g salt
- 8/10 g fresh brewer’s yeast
- 1 tsp of honey
- 200 g red and yellow cherry tomatoes
- 150 g arugula
- 100 g Casale Prosciutto
- basil to taste
- extra virgin olive oil
Dissolve the yeast in water sweetened with honey.
In a big bowl mix the flour with the water and half of the milk, add potatoes previously smashed, add salt and add the remaining milk. Continue to knead for at least 10 minutes. The dough should be very moist.
Shape into a ball and let rise, away from drafts, for about 1 hour.
Divide the dough in half and spread it into two round trays lined with baking paper, previously soaked, squeezed and greased with oil.
Let rise for another hour.
Wash and cut the tomatoes into wedges and clean the arugula.
Before baking, practice the typical dimples with the fingertips and sprinkle the surface of the pizzas with a mixture obtained with 4 tablespoons of oil, 4 tablespoons of water and a little coarse salt. Cook at 230ºC for 18/20 minutes.
Remove the pizzas from the oven, allow to cool slightly, garnish with tomatoes, arugula, a drizzle of oil and serve after completing with the slices of Casale Prosciutto.