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Potato & Rosemary Pizza Rustica
Preparation info
- Makes
2
- Difficulty
Easy
Appears in
Published 2015
In Rome, pizza rustica is often an on-the-go snack sold wrapped in wax paper. When this version, covered with thinly sliced potatoes, yellow onion, and rosemary, is baked, magic happens: The crust gets perfectly crispy, the potatoes and onions become golden brown, and the rosemary gives off an enticing fragrance.
Ingredients
1
Method
- Make the dough, dividing it into 2 balls rather than 4.
- Make the topping: Peel and very thinly slice potatoes on a mandoline or with a very sharp knife, transferring them to a large bowl of ice water as sliced. Soak potatoes for 30 minutes to remove excess starch, then drain in a colander. Repeat soaking and draining process 2 more times. Set colander with potatoe