Pesto Potato Pizza

with Fresh Mozzarella
Vegetarian
Family-Friendly
Up for trying something new? Enjoy this green and white pizza made with lots of cheese and delicious pesto!
Cooking time: 45 min
Cals 1168 · Prot 34 · Carbs 143 · Fat 46
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Ingredients
Number of People:

Pizza base

Semolina
30 Grams
Plain flour
10 Grams
Pizza dough ball
2 Piece
Olive oil
1 Tbsp

Toppings

Potatoes
100 Grams
Parmesan
30 Grams
Green pesto
100 Grams
Lemon
1 Piece
Sun dried tomatoes
60 Grams
Mozzarella ball
125 Grams
Fresh basil
15 Grams

Instructions

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1 Prep
Preheat the oven to 220°C/200°C fan. Preheat your baking trays. Slice the potatoes as thinly as possible (use a mandolin or peeler if you have one) .
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2 Prep potatoes
Cook the potatoes in salted boiling water for 5 min. Drain and run under cold water. Meanwhile, grate the Parmesan
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3 Roll
Sprinkle half of the semolina onto a clean surface. Sprinkle the flour onto a rolling pin and roll out the dough balls, then allow them to rest for 3 min. After 3 min, continue to roll out the dough until roughly the size of a dinner plate. Sprinkle the remaining semolina onto the pre-heated baking trays. Carefully transfer the rolled-out dough onto the pre-heated trays. 
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4 Top and bake
Top with the pesto, followed by the sliced potatoes. Sprinkle with the grated Parmesan. Brush the crust with olive oil. Bake for 20 min or until the crust begins to crisp and brown .
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5 Serve
Meanwhile, wash the lemon thoroughly and grate its zest with a fine blade, taking care to avoid its bitter white pith. Roughly chop the sun dried tomatoes. Tear the fresh mozzarella into rough chunks. 
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6 Serve
Top the pizzas with the fresh mozzarella and sun-dried tomatoes. Tear the fresh basil over the top and sprinkle with the lemon zest. Slice and serve!
Tips for fussy eaters
Leave out the potatoes.
Pro tip
Squeeze the juice from the left-over lemons into an ice-tray and let it freeze. Use whenever a squeeze of lemon is required.

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