- medium potatoes - 1 piece
- flour - 300 grams
- Wheat flour - 150 Grams
- rye flour - 60 Grams
- dry yeast - 1 1/2 teaspoons
- salt - 1 3/4 Teaspoons
- warm water - 1 glass
- olive oil - 1/4 Glass (plus 2 tablespoons)
- Mozzarella cheese - 60-90 Grams (filling)
- cheese Provolone - 60-90 Grams (filling)
- Parmesan cheese - 30-60 Grams (filling)
- walnuts - 2 Art. spoons (Pesto sauce)
- garlic - 4 teeth (Pesto sauce)
- fresh basil leaves - 1 glass (Pesto sauce)
- parsley leaves - 1 st. spoon ((optional) Pesto sauce)
- olive oil - 1/4 Cups (Pesto sauce)
- salt - 1 / 2-1 1/2 Teaspoons ((to taste) Pesto sauce)
- Parmesan cheese - 3 items. spoons (Pesto sauce)
1. Make Pesto sauce. Fry the walnuts in a small frying pan over medium heat until the fragrance appears, about 5 minutes. Put the walnuts aside and repeat with cloves of garlic (about 5-7 minutes). Let the garlic cool, clean and grind. 2. Put walnuts, garlic, basil, parsley, olive oil and about 1/2 teaspoon of salt in a bowl of a food processor and mix to a consistency of mashed potatoes. Put the sauce in a small bowl and stir with finely grated Parmesan cheese, add salt to taste. Cover and place in the refrigerator until use. 3. Make a dough for pizza. Peel and cut the potatoes. Boil the potatoes in a medium saucepan until tender, 10-15 minutes. Drain the water and allow the potatoes to cool. Mix the flour, yeast and salt in a large bowl. Grate potatoes in a bowl. Beat the mixture together. Mix at low speed with a hook for dough. Add water and mix. Add 2 tablespoons of olive oil and mix for a few seconds until the dough becomes smooth (it will be slightly sticky). 4. Put the dough in a lightly oiled bowl, cover with a lid and let it go up twice (about 45 minutes). Pour the remaining 1/4 cup of olive oil into a pizza dish and set aside. 5. Dough the batter against the table and roll it on the flour-dipped surface in a circle with a diameter of about 35 cm. Put the pizza in the mold. Preheat the oven to 260 degrees. Form a decorative crust on the edge of the pizza. Cover and let stand until the dough is doubled in volume, about 30-40 minutes. A few times, prick the surface with a fork. 6. Lower oven temperature to 220 degrees and bake pizza for 15 minutes. Remove from oven and grease with Pesto top dressing. Lay the slices of Mozzarella and sprinkle grated Provolone and Parmesan. Return the pizza to the oven and bake until the cheese melts, for another 10-15 minutes. If desired, put the mold on the top of the oven and bake for another 5 minutes until brown spots appear on the cheese. 7. Allow to cool for 5 minutes before slicing and serve.
Servings: 6-8