Among the many recipes that Ligurian cuisine offers, this is one of the most loved. A mixture with a fragrant taste that meets the fragrance of pesto sauce.
- Flour 400 gr.
- Pesto sauce 200 gr.
- Tomatoes 2
- Egg 1
- Taggiasco Extra Virgin Olive Oil
- Potatoes 400 gr.
- Stracchino cheese 200 gr.
- brewer’s yeast 1/4
Put the flour on a work surface, give it a fountain shape and, in the center of the hole, put the salt, the crumbled yeast and the egg. Start kneading, adding water a little at a time, and continue until you get a homogeneous and compact mixture, without cracks.
Form a ball, cover it with a cloth and let it rise in a dry place for at least 4 hours.
Meanwhile boil the potatoes in a pan full of water and, when ready, let them cool to room temperature. Peel and cut into thin slices.
Wash the tomatoes, remove the petioles and cut them into thin slices.
Roll out the dough into a lightly oiled pan, so as to cover the edges as well, then place the potatoes and sprinkle them with the pesto sauce, put the tomato slices and complete with the crescenza cut into pieces.
Pour a little Taggiasco Extra Virgin 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 turn golden.
Take the pizza out of the oven, cut it into slices and serve.
If you notice that the surface of the pizza tends to burn during baking, cover the pan with aluminum foil and lower the temperature to 180 ° C.
CALL TO ACTION:
The maximum quality of the “Taggiasca” Extra Virgin Olive Oil is obtained from the artisan processing of the Olive.