Pizza Verde with Parma ham

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Cook the potatoes in salted water for about 20 minutes. In the meantime heat 250 ml of water, dissolve yeast in it. Put flour, 2 tablespoons of oil and 1 teaspoon of salt in a bowl. Add the yeast liquid and work into a smooth dough with the dough hooks of the hand mixer. Drain the potatoes, rinse with cold water and peel. Press through a potato press and knead into the dough.

2. 2

   Cover and leave to rise in a warm place for about 45 minutes. In the meantime, wash basil, dab dry and chop coarsely, except for a little to garnish. Peel garlic. Put basil, garlic, remaining oil and 50 g pine nuts into a mixer and puree finely. Season with salt and pepper. Wash the cherry tomatoes, dab dry and cut in half. Drain the mozzarella and cut into fine slices. Knead the dough again and divide into 4 equal pieces. Roll out to a circle (26 cm Ø) on a lightly floured work surface. Spread all evenly with pesto and sprinkle with the remaining pine nuts. Spread cherry tomatoes and mozzarella slices on top.

3. 3

   Wash the cherry tomatoes, dab dry and cut in half. Drain the mozzarella and cut into fine slices. Knead the dough again and divide into 4 equal pieces. Roll out to a circle (26 cm Ø) on a lightly floured work surface. Spread all evenly with pesto and sprinkle with the remaining pine nuts. Spread cherry tomatoes and mozzarella slices on top. Bake in the preheated oven (electric: 225 ° C/ gas: level 4) for about 10 minutes. Remove, cover with Parma ham and garnish with basil

Nutrition Facts

KCAL
960 kcal

CARBS
94 g

FATS
47 g

PROTEINS
37 g