Stir the sourdough starter or yeast into the water, add the flour a little at a time whilst stirring, and add the salt along with the last portion of flour. Sprinkle a little flour onto the work surface and place the dough on it. Knead thoroughly for approx. 6–7 minutes until smooth and elastic. Cover the dough with a damp tea towel and leave to rise in a warm place for 3–4 hours.
Then knock the dough back and shape it into 4–5 balls. Place the dough balls on a floured baking tray, cover them with cling film and leave them to rise for at least 2 hours in the fridge.
Preheat the oven to the maximum temperature of 250–300 degrees. If you have a pizza stone, place it in the oven to heat up.
Mix the goat’s cream cheese with the mascarpone. Tear the mozzarella into strips. Pick the rosemary leaves and chop them finely. Scrub the potatoes clean and slice them into 1 mm-thick slices using a mandoline. Toss them with half the rosemary, garlic, salt and pepper, and 3 tbsp olive oil.
Sprinkle flour on the work surface and roll or pull the dough pieces out to
a thickness of approx. 3–4 mm.
Carefully lift the pizza bases onto a baking tray lined with baking paper. Spread dollops of cream cheese and strips of mozzarella over the bases, arrange the potato slices in layers slightly overlapping each other so that they cover the entire base apart from a thin edge all the way round, and finally sprinkle the rest of the rosemary over the top.
Place the pizzas in the oven and bake for approx. 10–15 minutes, until the potatoes are lightly golden and cooked through
Take the pizzas out of the oven, drizzle a little truffle oil over the potatoes, give them a light sprinkling of flaked salt, and serve immediately
