Pizza with ham, spinach and potatoes

Ingredients:

Dough

• 1 and 1/3 cups (173 g) premium flour + extra for work
• 2/3 cup (86 g) whole wheat flour
• 1 teaspoon coarse salt
• 1 teaspoon of sugar
• 0.5 tsp fast-acting yeast
• 1 cup (236 ml) lukewarm water

Toppings

• 3 tbsp. l. olive oil
• 4 cloves garlic, thinly sliced
• 1 medium shallot, thinly sliced
• 220 g fresh mozzarella, torn into pieces
• 2 handfuls of fresh spinach
• 170 g thick slices of ham (1 cm), cut into 1 cm pieces.
• 170 g rainbow fingerling potatoes, thinly sliced ​​(0.3-0.2 cm)
• Crushed red pepper flakes, for sprinkling
• Shaved Parmesan, for sprinkling
• A handful of fresh parsley

Preparation:

1. Dough:
   
   In a medium bowl, combine flour, salt, sugar, and yeast. Stir in water and knead into a dough. Cover with plastic wrap and let rise for 1.5 hours or overnight.
2. Place a pizza stone or upside-down baking sheet in the oven and preheat to 240°C.
3. Cut two large sheets of parchment paper and dust them generously with flour. Divide the dough into two pieces and place each piece on a sheet of parchment. The dough will be very sticky, so don't be afraid to add more flour to make it easier to work with. Roll the dough out on the parchment paper into a very thin sheet about 30 cm in diameter, dusting with flour as needed.
4. Toppings:
   
   Brush each circle of dough with 1 tablespoon of olive oil and top with garlic, shallots, mozzarella, spinach, and ham. In a medium bowl, toss the potatoes with the remaining 1 tablespoon of olive oil and spread it in a single layer over the pizza, making sure the slices don't overlap. Sprinkle with a generous pinch of salt and a few turns of black pepper.
5. Using a pizza peel or an upside-down baking sheet, place one of the pizzas directly on the parchment paper onto the pizza stone and bake until the cheese and potatoes are golden brown in spots, about 12 minutes.
6. Sprinkle with crushed red pepper, Parmesan, and parsley. Bake the second pizza in the same way and enjoy!