Pour the flour and yeast into a bowl and gradually add the water, mixing as you go.
Finally add the oil and salt.
Knead first in the bowl and then on a work surface for a few minutes.
Place the dough in a bowl covered with plastic wrap and let it rise until doubled in size.
Take the dough back, divide it into 8 portions, and shape them into balls; let them rise for half an hour.
Meanwhile, cut the potatoes into very thin slices and dry them well.
Stretch the balls out with your fingers into an elongated shape.
Top with the potatoes, rosemary, a pinch of salt, and a drizzle of oil.
Cook in the air fryer at 190 degrees for 12 minutes or in a hot oven at 200 degrees for 20 minutes.
It is not necessary to turn the pizzettes during cooking.
Italia, Emilia Romagna
| Energy (kcal) | 227.45 |
| Carbohydrates (g) | 49.51 |
| of which sugars (g) | 1.26 |
| Fat (g) | 0.65 |
| of which saturates (g) | 0.08 |
| Protein (g) | 7.86 |
| Fibre (g) | 2.37 |
| Salt (g) | 0.54 |
