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- Baking piquant
- Potato pizza with goats’ cheese
Potato pizza with goats’ cheese
Nutrition facts per serving:
- Energy in kcal about 882
- Fat about 52g
- Carbohydrates about 77g
- Protein about 24g
This is needed
This is needed
for 4 people
Pesto
- 0.5 Bund oregano, grob geschnitten
- 1 Bund basil, grob geschnitten
- 1 garlic clove
- 6 EL grated Parmesan
- 2 EL pine nuts
- 0.5 TL salt
- 1 dl olive oil
Pizza
- 600 g pizza dough
- 1 EL sesame seeds
- 150 g waxy potatoes, in ca. 2 mm dicke Scheiben gehobelt
- 0.5 EL olive oil
- 1 organic lemon, wenig abgeriebene Schale
- 2 Prisen salt
Bake
View these products
- 150 g soft goats' cheese (z.B. Tendre Buche), in Scheiben
- 30 g Micro Greens
And that's how it's done
And that's 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.
