Pizza with potatoes and frankfurters
( Pizza patate e würstel )

Prepare the dough but remember to halve the doses if you follow our instructions. If you choose our dough you have less fat and calories. We calculated the nutrition facts according to our dough recipe.
Leave the dough to rise in a warm place and wait it doubles.
During the rising time you can prepare the potatoes. Peel, wash and pat dry them with absorbent kitchen paper. Slice them finely crossways as you can see in the photo. Put the potato slices in a non-stick frying pan together with 1 tablespoon of olive oil and rosemary. Season to taste with salt and cook over a gentle flame until tender. Stir frequently but with delicacy with a wooden spoon.
When the dough has risen, divide it into 2 pieces and, on a lightly floured surface, roll out each piece. You can obtain the shape you want: rectangular or round. The doses are enough for two 30 cm (12in) round baking sheets if you like crunchy pizza but if you prefer soft pizza use only one baking sheet.
Oil the baking sheets with one tablespoon of olive oil. Transfer every portion of dough to a baking sheet.
Preheat oven to 220°C (425°F). Prepare the tomato sauce. Dress the puréed tomatoes with the remaining olive oil, dried chives and a pinch of salt. Stir very well.
Spoon the tomato sauce over the top of every pizza and then arrange the potatoes and frankfurter slices.
Bake the pizzas for about 10-15 minutes, then remove them from the oven and arrange the grated mozzarella cheese over the top. Bake again for about 5 minutes. Cooking times are indicative; everyone can adjust them to his oven.
Serve hot or warm.

Note

• - This recipe is rich in fat and calories: act accordingly in the other meals of the day.
• - You can also use pork frankfurters but calories and fat increase.