Delicious crispy crust, spread with tomato and topped with potatoes, cherry tomatoes, flavorful pesto, and creamy mozzarella
Recipe for pizza with potatoes, tomato, pesto, and mozzarella
Pizza on the menu…? This one is just delicious!
Delicious crispy crust, spread with tomato and topped with potatoes, cherry tomatoes, flavorful pesto, and creamy mozzarella.
Wonderful, wonderful flavors that match each other perfectly.
I baked the crust myself from an easy and quick dough. But if you don’t feel like it, just use a store-bought crust – there are so many good ones available nowadays.
When the crust is ready, just top it with good stuff, bake, and voila – a wonderful pizza menu in no time.
Servings: persons
Pizza with potatoes, tomato, pesto, and mozzarella
Delicious crispy crust, spread with tomato and topped with potatoes, cherry tomatoes, flavorful pesto, and creamy mozzarella
Ingredients
Dough, 2 bottoms
- 25 gram Yeast
- 200 gram Water lukewarm
- 13.5 gram Oil
- 50 gram Sieve Flour or other whole wheat flour
- 275 gram Manitoba Flour el tipo 00 flour
- 2.1 gram Sugar
- 3 gram Salt
Fill
- 1 pcs. Potato large
- 60 gram tomato sauce or ketchup
- 250 gram Cherry Tomatoes cut in halves
- 1 pcs. Buffalo Mozzarella
- 100 gram Green pesto
- 5 gram Basil dried
Instructions
Dough
- Crumble the yeast and dissolve it in the water. Stir in the oil.
- Mix the two types of flour, sugar, and salt together and add to the yeast mixture.
- Knead the dough well, for example in a mixer or with dough hooks on a hand mixer. The dough should be firm, smooth, and slightly sticky. Let it rise for one hour at room temperature in an oil-greased bowl.
- After rising, divide the dough into two portions and roll each out with a rolling pin to 4-5 mm thick bases. Place the bases on their respective baking trays lined with baking paper.
Topping
- While the dough is rising, you can peel and slice the potato. Boil the slices for 5 minutes until they are just tender. Drain the water and pat them dry.
- Spread tomato sauce (or ketchup) on the pizza bases and top with potatoes and tomatoes. Cut the mozzarella into smaller pieces and distribute on the pizzas.
- Top with dollops of pesto and a sprinkle of basil.
- Bake the pizzas for 10-12 minutes in a preheated oven at 220 degrees Celsius (428 degrees Fahrenheit) (fan oven) – bake one base at a time. Remove the pizzas and serve