List of Ingredients
- 3 cups, plus 2 Tbsp. of pizza or all-purpose flour
- 3/4 CUP of milk
- 2 TBSP. of yeast
- 1 TBSP. of sugar
- salt
- 2 of boiled potatoes
- rosemary
- tomato, diced
- anchovy fillets in oil
- Pecorino Romano, grated
- unsalted butter
- extra-virgin olive oil
- salt
- peppercorns
Method
Place flour in the bowl of a stand mixer with a pinch of salt, yeast, sugar, and milk. Mix on low speed while adding around 2/3 cup water in small amounts. When dough is smooth and elastic, cover with a tea towel and let rise for around 2 hours in a warm place.
Meanwhile, finely dice the potatoes. Melt 1-2 Tbsp. butter in a skillet until frothy. Add potatoes, salt, pepper, and chopped rosemary.
Roll out dough into 2 quite large rectangular pizzas and place on lined baking sheets. Top with potatoes and diced tomatoes to taste. Season with salt. Set aside to rest for 30 minutes before drizzling with olive oil.
Preheat oven to 475°F.
Bake pizzas for around 25 minutes. Remove from the oven. While piping hot, top generously with Pecorino Romano and anchovy fillets. Season with a grind of pepper, and serve cut into rectangular slices.