Pizza Bianco with Classic salad cheese
Dissolve the yeast in water, add salt and olive oil and then stir in the flour.
Knead the dough for 5 to 10 minutes until it is firm and holds its shape.
It will still look moist.
Place cling film over the bowl, put a plate or something similar on top and allow to rise in a cool place overnight.
On the day
Heat the oven to 250°C (varmluft) and place a baking sheet inside the oven.
Sprinkle flour onto your worktop and roll the dough into a medium-size pizza.
Take the heated baking sheet out of the oven and cover with baking paper.
Carefully place the dough onto the sheet before adding the topping.
Peel the potatoes and cut into thin slices using a mandoline slicer if you have one.
Brush dough with a thin layer of olive oil.
Distribute the slices of potato over the dough.
Let them overlap slightly so they draw together.
Crumble cheese over the pizza and garnish with sprigs of rosemary.
Bake in the oven for 10 to 12 minutes and serve with a crunchy salad.
Tip: To speed things up, use 20 g of yeast and leave the dough to rise on the worktop for at least an hour.