Pizzetta with potato

Put yeast (and sugar) with 80 ml lukewarm water in a bowl and let rest for 10 minutes at a warm place.

Sift flour with salt in a bowl. Add the yeast mixture, the oil and 80 ml water and knead in 5 minutes to a soft and smooth dough. Put the dough in a bowl, grease with a little oil. Place, covered, for 1 hour at a warm place until the dough has doubled in size.

Preheat the oven to 220°C/425°F (fan oven 200°C/395°F).

Knead the dough about 1 minute. Divide the dough in 48 little balls and roll to circles of 5 cm. Divide the circles on a greased baking sheet. Cut the cooked potatoes in thick slices. Place a slice potato in the middle of each dough circle, leaving a small edge free. Cover the pizzetta's with olive oil and sprinkle with rosemary and salt.

Bake 12-15 minutes crispy and pale brown in the oven.