Potato pizza with goats’ cheese

Potato pizza with goats’ cheese

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

Ingredients

4 people

Hint:


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:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Pesto

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

Pizza

600g pizza dough
1tbsp sesame seeds
1 organic lemon, a little grated zest
1 waxy potato (approx. 150 g), cut into slices approx. 2 mm thick
½tbsp olive oil
2pinches salt

Bake

150g soft goats' cheese (e.g. Tendre Bûche), sliced
30g Micro Greens
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How it's done

Pesto

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

Pizza

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.

Bake

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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