Dough

½ ounce fresh yeast

2½ tablespoons lukewarm water

1¾ ounces cooked potatoes, riced
4 ounces Barilla 00 flour

Pinch of salt

2 cups olive oil, for frying

Topping

2 tablespoons tomato sauce

1 ounce grated Parmigiano-Reggiano
2 ounces burrata cheese

2 basil leaves

Dissolve the yeast in the lukewarm water. Add the riced potato, fl our, and salt to form a dough. Work the dough on a floured counter to get an elastic dough. Place in a bowl, cover with plastic wrap, and let rest for a couple hours, until doubled in size.

Preheat the oven to 450°F.

Roll the dough to an 8-inch diameter. Fry in olive oil over high heat until golden brown on both sides. Transfer to a baking sheet.

Spread the tomato sauce over the pizza dough and cover with Parmigiano. Bake for 5 minutes, until the dough is crispy. Cut the burrata into pieces and place on the pizza, followed by torn basil. Cut the pizza into slices and serve.

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