Potato, rosemary & smoked cheese
A Roman classic adjusted to what is easy to buy here. Slice the potato as thin as you can — a mandoline helps — and soak it in salted water for 15 minutes.
- 1 ball of dough
- 1 small waxy potato
- 60 g mozzarella, 30 g grated džiugas, a few slices of smoked cheese
- Rosemary, olive oil, black pepper
Brush the base with oil, layer cheese then overlapping potato slices, rosemary on top. Bake slightly longer than a margherita, until the potato edges brown.