In a bowl, pour the flour, the yeast, and add the water little by little while mixing.
Finally add the oil and the salt.
Knead first in the bowl and then on a working 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, divide it into 8 parts, and form small balls; let them rise for half an hour.
Meanwhile, slice the potatoes very thinly and dry them well.
Stretch the balls with your fingers into an elongated shape.
Top with the potatoes, rosemary, a pinch of salt, and a drizzle of oil.
Cook in an air fryer at 190 degrees for 12 minutes, or in a hot oven at 200 degrees for 20 minutes.
It is not necessary to flip the pizzettes during cooking.
Italy, Emilia Romagna
| Energy (kcal) | 195.75 |
| Carbohydrates (g) | 36.75 |
| of which Sugars (g) | 0.94 |
| Fat (g) | 3.38 |
| of which Saturates (g) | 0.47 |
| Protein (g) | 6.05 |
| Fiber (g) | 1.8 |
| Sale (g) | 0.38 |
