Of which 4.2 g sugars and 14.7 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Precooked potato · Browned, fully cooked sausage · Rosemary in small leaves
Allergens gluten, milk
Fresh Italian sausage, potato and rosemary
White pizza, no tomato
A hearty white pizza with sausage, potato, mozzarella and rosemary. The potato is sliced thin and precooked; the sausage is browned before it goes in the oven. This avoids the all-too-common combination of raw potato and overbrowned meat, and keeps the baking time in line with base B01.
Ingredients
- 167 g (6 oz) pizza flour, from base B01 — ingredients 1–4 = one 275 g / 9½ oz B01 dough ball, already risen
- 103 g (3¾ oz) water, from base B01
- 4.7 g salt, from base B01
- 0.3 g dry baker's yeast, from base B01
- 5 g flour, for shaping
- 65 g (2¼ oz) fresh mozzarella, well drained
- 100 g (3½ oz) raw potato, peeled
- 65 g (2¼ oz) fresh pork sausage
- 7 g extra-virgin olive oil
- 1.2 g fresh rosemary
- 0.2 g black pepper
- 0.4 g salt
Method
- Heat the pizza stone or steel to 250–275 °C (480–525 °F) for 45–60 minutes. Drain the mozzarella and keep the sausage refrigerated until you prep it.
- Slice the potato 2–3 mm thick. Boil in unsalted water for 3–4 minutes, just until the slices bend without breaking. Drain in a single layer, pat dry and toss with 3 g of the olive oil, the salt and half the rosemary.
The full method (8 steps), Rico's tip, the common mistakes and fixes, the variations and storage are in the ebook “Pizzas”. The English edition is coming soon.
