Of which 3.9 g sugars and 2.2 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 White pizza, no cheese · Blanched and dried potato · Plant-based option
Allergens gluten
Potato and rosemary, no cheese
White pizza, no cheese — just thin slices of potato, rosemary and olive oil
A Roman-inspired white pizza with no cheese, topped with thin slices of potato, olive oil and rosemary. The potato is briefly blanched so it turns tender in the short bake of a home pizza; then it's dried thoroughly so the base stays crisp. The result is simple, plant-forward and aromatic, with the salt measured rather than added by eye.
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
- 150 g (5½ oz) potato, skin on
- 12 g extra-virgin olive oil
- 2 g fresh rosemary
- 0.8 g salt
- 0.3 g black pepper
Method
- Heat the stone or steel at 250–275 °C (480–525 °F) for 45–60 minutes. Put a small pot of unsalted water on to boil.
- Wash and scrub the potato well; leave the skin on if it's intact. Cut it into even 1–1.5 mm slices with a mandoline and hand guard, or with a sharp knife.
The full method (9 steps), Rico's tip, the common mistakes and fixes, the variations and storage are in the ebook “Pizzas”. The English edition is coming soon.
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