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Pesto Genovese Pizza
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Total Time:
45 minutes
Delicious white pizza with basil pesto, new potatoes, and citrusy pea salad toppings for a burst of fresh flavors.
Ingredients:
  • 1 kg new potatoes
  • 1/2 clove of garlic
  • 50 g basil, leaves picked and chopped plus extra to garnish
  • 25 g pine nuts
  • 25 g Parmesan grated
  • 1/2 batch of pizza dough
  • semolina flour for dusting
  • 250 g mozzarella
  • Handful of pea shoots
  • 60 g fresh peas, blanches and refreshed
  • 1/2 lemon
Instructions:
  • Preheat the oven to 220C/gas 7. Boil the new potatoes in salted water for 15–20 minutes until tender. Drain, crush lightly with a fork, and set aside. Make the pesto by crushing garlic and basil into a paste, then add pine nuts, parmesan, and olive oil. Roll out the pizza dough, spread pesto on top, add potatoes, mozzarella, and basil. Bake for 15–18 minutes until golden and bubbly. Toss pea shoots and peas with lemon juice, then sprinkle over the cooked pizza. Serve and enjoy!

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