Mini potato pizza

Preparation

• 1
  Mix the flour, Echte Kölln Kernige and salt in a bowl. Make a well in the middle and crumble the yeast into it. Pour a little lukewarm water over it and stir until the yeast has dissolved. Gradually add the remaining water and knead well.
• 2
  Place Biskin® in a bowl and roll the dough dumpling in it. Cover and let rise in a warm place for about 45 minutes. Knead the dough again and divide it into 8 balls. Then roll out into thin pizzas on a floured work surface.
• 3
  Place on a baking tray lined with baking paper, cover and let rise for another 20 minutes. Preheat oven. Peel the potatoes and cut them into very thin slices. Brush each pizza with milk, top with potato slices and season with salt, pepper and rosemary. Garnish with crème frâiche and sprinkle with cheese. Bake pizzas until lightly browned.
• 4
  Top/bottom heat: 200 °C Circulating air: 180°C Baking time: approx. 10 minutes Preparation time: 30 minutes (excluding waiting time)