Long pizzettes with potatoes and rosemary cooked in the air fryer. They are super crispy, tasty, and easy to make.
Step 1 of 9: Pour the flour and yeast into a bowl and gradually add the water, mixing as you go.
Step 2 of 9: Finally add the oil and salt.
Step 3 of 9: Knead first in the bowl and then on a work surface for a few minutes.
Step 4 of 9: Place the dough in a bowl covered with plastic wrap and let it rise until doubled in size.
Step 5 of 9: Take the dough back, divide it into 8 portions, and shape them into balls; let them rise for half an hour.
Step 6 of 9: Meanwhile, cut the potatoes into very thin slices and dry them well.
Stretch the balls out with your fingers into an elongated shape.
Recipe by
Portion: the weight of the ingredients divided by 8 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Contains nickel · Allergens detected: Gluten
Step 8 of 9: Top with the potatoes, rosemary, a pinch of salt, and a drizzle of oil.
Step 9 of 9: Cook in the air fryer at 190 degrees for 12 minutes or in a hot oven at 200 degrees for 20 minutes.
| Average values | Per serving102 g · 1 of 8 | Per 100 g |
|---|---|---|
| Energy | 968 kJ231 kcal | 952 kJ227 kcal |
| Fat | 0.66 g | 0.65 g |
| of which saturated fatty acids | 0.08 g | 0.08 g |
| Carbohydrates | 50.38 g | 49.51 g |
| of which sugars | 1.27 g | 1.25 g |
| Fibre | 2.41 g | 2.37 g |
| Protein | 8 g | 7.86 g |
| Salt | 0.55 g | 0.54 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
