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Potato Pizza with Prosciutto

Potato Pizza with Prosciutto Recipe by Galbani Australia


  • 1kg white flour
  • 50g brewer's yeast
  • 600ml water
  • 6 tbsp olive oil
  • 20g salt
  • 1 tsp sugar
  • 3 x 120g of Galbani Fresh Mozzarella, diced into cubes
  • 200g prosciutto cut into strips
  • 4 potatoes
  • 1 sprig rosemary, chopped
  • Salt and freshly ground black pepper

Preparation Instructions

To make the dough

  1. Dissolve the brewers yeast and sugar in a cup of warm water and the salt in a separate cup of water.
  2. Place flour on a work surface and create a “well” in the middle of the flour.
  3. Pour the water with yeast and sugar, and the water with salt into the well and add the olive oil.
  4. Knead vigorously, adding water or flour if necessary, until you have a smooth, elastic dough.
  5. Flour the bottom of a bowl and place dough mixture into bowl. Cover with a cloth and let stand for at least 1 hour or until the dough has doubled in volume.
  6. Roll out evenly into a disk shape.

To make the topping

  1. Peel the potatoes and cut them into ½ cm thick disks then put them to boil. Cook for 10 minutes from boiling.
  2. Divide the dough into 4 disks and cover each disk with potato slices and Galbani Fresh Mozzarella, top with rosemary, salt and pepper and drizzle with a little further oil if you wish.
  3. Bake at 250°C for 15 minutes, top with prosciutto and bake for further 5-10 minutes.
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