Steps to Prepare Panpizza with Artichokes and Potatoes

• Pour the licoli (liquid sourdough starter) into a bowl, add the kefir and water, and mix.

  Add the two flours, mix first with a spoon, and then knead by hand for a few minutes until well blended.

  Grease the bowl with a teaspoon of oil and place it in a sheltered spot, covered with a lid or plate (or put it in the microwave, in which case it doesn’t need covering), and let the dough rise for about 7 hours.

  👉 The rising time depends on the licoli; if it’s not very active or using surplus, it may require a couple more hours.

  👉 For better dough and rising, it’s advisable to do some folding in the bowl (2 or 3 times, every 15-20 minutes) during the first hour of rising.

  When the dough has risen, it is advisable to put it in the fridge to cool a bit (even for just half an hour), as it will be easier to spread in the pan when cold.

  

• Clean the artichoke: remove the outer leaves, peel the stem, cut the artichoke in half, and remove any inner fluff if present.

  Slice the artichoke and cut the stem into pieces.

  Peel the potato and slice it thinly.

  Slice the onion and chop the garlic clove.

  Cook in a pan (with the lid closed) the artichoke with onion and garlic and a dash of oil for about 10 minutes, adding a few tablespoons of hot water as needed.

  I seasoned it with a good sprinkle of dried thyme and marjoram, but you can use your preferred herbs, parsley is also great with artichokes.

  Add the sliced potatoes (better if thinly sliced so they cook faster) and continue cooking for another 10 minutes, still with the lid closed and still adding a little hot water when necessary.

  

• Cover the bottom of a springform pan (diam. 9.5 inches) with a sheet of parchment paper.

  Transfer the leavened dough into the pan and spread it with your hands, leaving the edge a bit high so it can hold the filling.

  Spread the ricotta (or other preferred spreadable cheese) on the dough.

  Homemade fresh cheese and ricotta are delicious, I recommend trying to make both. 😉

  

• Distribute the potato slices on the ricotta.

  

• Then cover everything with the artichokes.

  Season with a pinch of pepper.

  Finally, pour the egg (previously beaten with a fork) over the artichokes.

  

• Bake at 392°F for about 25 minutes.

  Halfway through, I removed the detachable edge of the pan to let the edge of the panpizza cook better.

  

• Excellent hot, warm, or cold, this panpizza with artichokes and potatoes is perfect to vary the classic Saturday-pizza, or as white artichoke pizza to serve to those who do not want or cannot eat tomatoes.

  It’s a substantial main course but can also be served sliced as an appetizer. And with the upcoming Easter holidays, it can be put in the picnic basket on Easter Monday. 😊