Among the many recipes that Liguria offers us, this is one of the most popular in all of Italy: pizza with pesto and potatoes. Let yourself be seduced by the fragrant taste of the mix that meets the creaminess of the pesto!
Infos:
Servings: 6 people
Time: 45 minutes
Additional notes: + 90 minutes for the dough rise
Ingredients:
*400 gr. flour
*1 cube of yeast
*1 egg
*Water q.b.
*400 gr. potato
*2 tomatoes
*200 gr. pesto
*200 gr. of growth
*Extra virgin olive oil q.b.
*Sale q.b.
Preparation:
Put the flour on a work surface, conferred to form a mound and at the center of the hole, put the salt, crumbled yeast and egg. Begin to knead, adding a little water at a time, and continue until you get a homogeneous and compact, no cracks.
Form a ball, cover with a tea towel and let rise in a dry place for 90 minutes.
Meanwhile, boil the potatoes in a pot full of water, and when they are ready, let them cool to room temperature. Peel and cut into thin slices.
Wash the tomatoes, remove the stalks and cut them into thin slices.
Roll out the dough in a lightly oiled baking pan, so as to cover the edges, then placed the potatoes and sprinkle with basil pesto, place the slices of tomato and supplemented with growth cut into pieces.
Pour a little olive oil, salt and bake the pizza in a preheated oven at 200 ° C for about 25-30 minutes, until you see that the surface starts to become golden.
The pizza out of the oven, cut into slices and serve.
measures:
If you find that the surface of the pizza tends to burn during the cooking in the oven, cover the pan with a sheet of aluminum and lower the temperature to 180 ° C.
Ideas and variations:
For a more creamy taste, you can replace the growth with soft cheese with yogurt.
Bon Appetit !!!
Infos:
Servings: 6 people
Time: 45 minutes
Additional notes: + 90 minutes for the dough rise
Ingredients:
*400 gr. flour*1 cube of yeast
*1 egg
*Water q.b.
*400 gr. potato
*2 tomatoes
*200 gr. pesto
*200 gr. of growth
*Extra virgin olive oil q.b.
*Sale q.b.
Preparation:
Put the flour on a work surface, conferred to form a mound and at the center of the hole, put the salt, crumbled yeast and egg. Begin to knead, adding a little water at a time, and continue until you get a homogeneous and compact, no cracks.
Form a ball, cover with a tea towel and let rise in a dry place for 90 minutes.
Meanwhile, boil the potatoes in a pot full of water, and when they are ready, let them cool to room temperature. Peel and cut into thin slices.
Wash the tomatoes, remove the stalks and cut them into thin slices.
Roll out the dough in a lightly oiled baking pan, so as to cover the edges, then placed the potatoes and sprinkle with basil pesto, place the slices of tomato and supplemented with growth cut into pieces.
Pour a little olive oil, salt and bake the pizza in a preheated oven at 200 ° C for about 25-30 minutes, until you see that the surface starts to become golden.
The pizza out of the oven, cut into slices and serve.
measures:
If you find that the surface of the pizza tends to burn during the cooking in the oven, cover the pan with a sheet of aluminum and lower the temperature to 180 ° C.
Ideas and variations:
For a more creamy taste, you can replace the growth with soft cheese with yogurt.
Bon Appetit !!!
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