(*) Rectangular, 33 x 40 cm, enough for four people.
Put the flour and salt in a suitable bowl and mix. Mix the yeast with a little of the water (for 20 g of yeast: 2 tablespoons). Add the rest of the water and the olive oil to the flour and knead for ten minutes until you have a smooth dough. Cover and leave in a warm place to double in size.
Brush the potatoes under running water. Cook in a little salted water until just tender. Drain, cool a little, then cut into quarters or eighths lengthwise according to size. Remove the skin from the onions and cut them into rings. Stir through the mascarpone and the milk. Season with salt and pepper.
Briefly knead the risen dough one more time. Roll out into a rectangle on the lightly floured surface. On the oven tray brushed with olive oil form. Spread the mascarpone cream on the dough. Spread the potatoes, onion rings and olives evenly on top. Season generously with salt and pepper and drizzle with olive oil.
Bake the potato pizza in the oven heated to 250 degrees on the second rack from the bottom for fifteen to twenty minutes.
To serve, chop the sage and sprinkle over the pizza.
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