Fresh Yeast	g
Honey	tbsp
Tepid Water	ml
All-Purpose Flour	g
Sea Salt	g
Olive Oil	ml
Tomato Sauce	ml
Potatoes
Sun Dried Tomatoes
Prosciutto Ham	slices
Handful Baby Spinach
Fresh Basil

1. For the dough, mix the yeast, honey and water in a bowl.
2. Then add a fifth of the flour, stir to a liquid, homogeneous mass and let rest for ca. 10 minutes.
3. Add the rest of the flour, salt and olive oil, knead into an elastic dough and leave the dough covered for ca. 2 hours.
4. After about 2 hours, knead the dough again, cut in half and shape into 2 balls. Cover the balls again and let rise for about 30 minutes.
5. Preheat the oven to 230ºC. On a floured work surface, flatten the dough with your hands from the center until it is the desired thickness.
6. Prepare a baking sheet with parchment paper and transfer the dough onto the sheet.
7. Spread tomato sauce over the dough (till edges). Slice potatoes with the help of a veggie peeler in thin slices. Then place them on the dough, with the sun dried tomatoes.
8. Bake it for 12-15 minutes, until it is golden crispy brown.
9. In the meantime, wash the spinach and shake dry. Once the pizza is crisp, add the baby spinach and prosciutto.
10. Sprinkle over some fresh basil leaves. You can add parmesan cheese as well.

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