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.

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