For 8 people
Preparation time: 30 minutes
Cooking time: 1 hour and 10 minutes
Ingredients:
100 g 00 flour
200 g of flour
200 g of potatoes
140 ml water at lukewarm temperature
1 teaspoon honey
7 g dehydrated brewer’s yeast
2 teaspoons salt
20 g extra virgin olive oil
filling:
extra virgin olive oil
rosemary
salt
2 fiordilatte mozzarellas
200 g Veroni roasted ham
40 g shelled pistachios
Place the potatoes in a saucepan of cold salted water and cook them for about 40 minutes from boiling, or until soft. Drain, peel and mash them with a potato masher.
Gather the two flours, mashed potatoes, honey, yeast, oil, and water and knead for 15 minutes until soft and somewhat sticky. Take it out, compact it with your hands and shape it into a loaf and place it in a bowl. Cover it with plastic wrap and let it rise until doubled in size (about 2 hours).
After this time has elapsed, take the dough and roll it out with your fingers in an olive-oil greased baking pan 24 cm in diameter, reaching to the edges. Drizzle with a trickle of water and a little oil, sprinkle with rosemary and salt. Cover with a cloth and let rise for another 20 minutes.
Place in preheated oven at 200° for 15 minutes, then at 180° for another 15 minutes, adding diced mozzarella. Remove from oven and serve warm or at room temperature with the roasted ham and coarsely chopped pistachios.
