for 4 person

Pesto

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

Pizza

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 pinch	salt

Bake

150 g	soft goats' cheese
30 g	Micro Greens

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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