Pizza with Potatoes, Pesto and Stracchino


500 gr flour
1 jar pesto
250 gr stracchino
250 ml water
1 cube fresh yeast
1/2 tablespoon salt
500 gr potatoes
30 gr chopped walnuts
salt oil


Place the flour in a bowl, make a
hole in the middle and break up the fresh
yeast. Slowly pour in the lukewarm water,
the salt and start kneading. Continue
until you have obtained a smooth
and stretchy dough which you will then allow to raise for at least
two hours. In the meantime boil the potatoes
then let them cool, peel them and
slice them. Divide the dough into two
balls and roll them out flat. Place the
first sheet on a baking tray, after greasing it.
Place the pesto, then a layer of potatoes,
bits of stracchino and chopped walnuts on top.
Place the second sheet of dough on top, seal the edges and
place bits of stracchino on top.
Bake at 180°C for about 40 minutes.






Ideal Products:


Garlic-free Basil Pesto