Preparation
Step: 1/9
Mix together the milk, curd, 4 tbsp oil and 1/2 tsp salt.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000544/000544_step_1_M.jpg)
Step: 2/9
Add the flour and baking powder and mix to a smooth dough.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000544/000544_step_2_M.jpg)
Step: 3/9
Peel the potatoes and grate or plane into very fine slices.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000544/000544_step_3_M.jpg)
Step: 4/9
Wash the sage, shake dry and roughly chop the leaves. Peel and very thinly slice the onion.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000544/000544_step_4_M.jpg)
Step: 5/9
Mix the potatoes, onions and sage with the remaining oil and season with salt and pepper.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000544/000544_step_5_M.jpg)
Step: 6/9
Divide the dough into 4 portions and roll out each one to a 23cm round.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000544/000544_step_6_M.jpg)
Step: 7/9
Place 2 pizzas on each baking tray lined with baking paper.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000544/000544_step_7_M.jpg)
Step: 8/9
Cover 2 pizzas with half the potato-onion mixture and bake in the preheated oven for 15-20 minutes at 220°C (200°C fan, gas 7).
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000544/000544_step_8_M.jpg)
Step: 9/9
Repeat with the remaining two pizzas.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000544/000544_step_9_M.jpg)