ingredients

350 g of fine potatoes
300 g extra-thin frozen green beans
30 g fresh basil
30 g 20 g of pine nuts
50 g grated pecorino
2 cloves garlic
Olive oil

For 430 g of pizza dough:
250 g flour (type 65 or more)
6 g of coarse gray salt
1 sachet dehydrated baker's yeast
2 tbsp. to s. olive oil

Steps

Fine pizza with vegetables

1- Prepare the dough: mix flour and salt; dig a hole, pour in 16 cl of warm water (about 30 ° C) and yeast; let it swell. Add the oil, knead 5-10 min: stretch and fold the dough as if to enclose air. When it is smooth and very elastic, stretch it with your fingers on a nonstick plate, with a thicker rim. Let rise at least 30 minutes warm.

2- Cook the potatoes in field dress . Dip the frozen beans 6-7 min in boiling salted water: keep them crisp. Mix basil, pecorino, garlic, 30 g pine nuts, 3 tbsp. to s. olive oil, salt, pepper. If necessary, add a little oil for a spreadable cream. Spread it on the raised dough, up to 2 cm from the edges.

3- Preheat the oven to 210 ° C (tea 7). Mingle on the dough peeled potatoes, cut into thin slices, beans, 20 g pine nuts, salt little, pepper. Oil lightly with a brush. Bake 20 minutes.

tips

Pecorino adds its pleasant scent of sheep's cheese; for a fuller taste, choose it at least 1 year old. Otherwise, replace it with cow's milk cousins: grana padano or parmesan.

Express version for 430 g of pizza dough: use 1 bag of preparation for pizza dough (Francine).