Best made close to serving. The dough can be prepared ahead on the day of serving and refrigerated, covered, up to the point of second kneading. Alternatively, at this stage, the dough can be frozen. When hard, remove from the trays and seal in plastic bags.
ingredients
makes 48
1 teaspoon dried yeast
1/2 teaspoon sugar
2 1/2 cups All purpose flour
1/3 cup olive oil
13 ounce pontiac potatoes, unpeeled
2 tablespoons olive oil, extra
1 tablespoon fresh rosemary leaves
method
1. Place the yeast, sugar and 1/3 cup water in a small bowl, cover and leave in a warm place until foamy.
2. Sift the flour and 1/4 teaspoon salt into a large bowl. Make a well in the centre and stir in the yeast mixture, the oil and 1/3 cup (80 ml) 2 3/4 fl oz water; mix to a soft dough. Turn out onto a lightly floured surface and knead for 5 minutes, or until the dough is smooth and elastic. Place the dough in an oiled bowl, cover and leave in a warm place for about 1 hour, or until the dough has doubled in size.
3. Preheat the oven to hot 220°C (425°F). Punch down the dough to expel the air. Turn out and knead for 1 minute, or until smooth. Divide into 48 portions and roll each portion to a 2 inch round. Place on lightly greased baking trays.
4 Cut the potatoes into slices. Cover each dough round with a slice of potato, leaving a 1/2 inch border. Brush the pizzettas with the extra olive oil and sprinkle with rosemary leaves and salt.
5. Bake on the highest shelf in the oven for 12 - 15 minutes, or until the pastry is crisp and lightly browned. Serve immediately.
6. Place on lightly greased baking trays to thaw. The pizzas can be baked several hours ahead and reheated in a moderate 180°C (350°F) oven for 5 minutes, or until warmed through.
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