Ingredients
Scale
For the pizza crust:
- 2 to 2 1/2 cups (250 to 313 g) all-purpose einkorn flour, plus more for sprinkling
- 2 tablespoons olive oil
- 2 teaspoons sea salt
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/4 cup plain kefir or yogurt
- 1/4 cup warm water (about 105 to 110 degrees F)
For the toppings (optional):
- 1 lb red potatoes, scrubbed clean and thinly sliced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 bulb garlic
- Olive oil
- Salt and pepper, to taste
- Sliced fresh mozzarella, sliced red onion, fresh rosemary leaves and grated Parmigiano Reggiano
Instructions
- In a large bowl, combine 2 cups (or 250 g) einkorn flour, olive oil, sea salt, yeast and kefir with a wooden spoon or dough whisk.
- Stir in warm water, then use dough whisk or your hands to knead dough together into a ball, adding more flour (up to 1/2 cup) or warm water (up to 1/4 cup) as needed.
- Drizzle oil in bowl, then place dough in bowl, turning once to coat. Cover bowl with plastic wrap and let rise in a warm place for 1 hour (dough will not double, but it will get slightly puffy).
- Meanwhile, heat oven to 400 degrees F. In a large bowl, toss sliced potatoes with olive oil, salt and pepper. Spread in a single layer on a baking sheet.
- Peel away as much of the outer skins from the garlic bulb as you can, keeping the bulb intact. Slice off the top 1/4-inch to expose the cloves. Place bulb on a small piece of foil; drizzle very lightly with olive oil and sprinkle with a pinch of salt and pepper. Cover completely with foil; place bulb, cut-side up, on baking sheet with potatoes.
- Cook potatoes and garlic 30 to 40 minutes until potatoes are just crisp and garlic is roasted.
- When dough is ready, heat oven to 475 degrees F. Line a baking sheet with parchment paper; lightly sprinkle with flour. Press and stretch dough on prepared baking sheet until really thin (you can divide the dough into 2 pizzas, too, if you want). Brush top of dough with olive oil, then top with roasted garlic, sliced mozzarella, roasted potatoes, sliced onion, fresh rosemary leaves and a generous sprinkling of Parmigiano Reggiano (or whatever toppings you desire).
- Bake pizzas 12 to 15 minutes until crust is golden brown on the edges and cheese is melted and bubbly. Cool 5 minutes before slicing.