Potato pizza with goats’ cheese

Potato pizza with goats’ cheese

Total: 1 hr | Active: 30 min.
Nutritional value / person: 882 kcal
, Fat: 52 g
, Carbohydrate: 77 g
, Protein: 24 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 bunch basil, roughly chopped
½ bunch oregano, roughly chopped
1 garlic clove
2 tbsp pine nuts
6 tbsp grated Parmesan
½ tsp salt
1 dl olive oil


600 g pizza dough
1 tbsp sesame seeds
1 organic lemon, use a little grated zest
150 g waxy potatoes *-*
½ tbsp olive oil
2 pinches salt


150 g soft goats' cheese
30 g Micro Greens
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How it's done

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Puree the basil, oregano, garlic and pine nuts in a food processor. Add the cheese and salt, mix. Stir in the oil.


Sprinkle a little flour onto a sheet of baking paper. Roll out the dough into an oval around 5 mm thick, place on a baking tray. Spread ¾ of the pesto onto the dough, scatter over the sesame seeds and lemon zest, set aside the rest of the pesto. Combine the potatoes with the oil and salt, place on the pizza.


Approx. 20 mins. on the bottom shelf of an oven preheated to 240°C. Arrange the cheese on top of the pizza, bake for a further 5 mins. Drizzle over the remaining pesto and scatter over some micro greens.

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