La Gastronomia Ligure Pesto Pizza
Ingredients
- 500g of flour
- 300g of water
- 20g of Extra-virgin Olive Oil
- 30g of fresh yeast
- 10g of sugar
- 10g of salt
Dissolve the yeast and sugar in a glass of lukewarm water and mix with the flour, the rest of the water, the Riviera Ligure Extra-Virgin Oil PDO and the salt.
Knead until the mixture is smooth and consistent, elastic and not too sticky.
Cover with a cloth and allow to rest for at least two hours away from any air currents.
Proceed with the preparation of the La Gastronomia Ligure Pesto.
Prepare equally-sized balls, and leave to stand for half an hour.
Roll out the dough and season with the pesto.
For a more substantial version add a few pieces of buffalo mozzarella or some fresh tomatoes.
Bake in the oven for 30 minutes at 180°.
Other recipes
Potato rigatoni with courgettes and grana cheese flakes
Potato gnocchi with peas and ham
Potato gnocchi with cherry tomatoes, olives and capers
Potato Gnocchi with courgette and ricotta cheese
Green potato gnocchi
Potato gnocchi with prawn, rocket and tomato
Tyrolean Spätzle with creamed Gorgonzola
Tyrolean Spätzle with Speck and gorgonzola
Potato Gnocchi with tomato and anchovies
Potato Gnocchi with courgette and saffron
Potato Gnocchi with Cherry tomatoes, Rocket and Ricotta cheese
Pea and Prawn Potato Gnocchi
Potato Gnocchi with broad beans and ricotta cheese
Potato Gnocchi with Ricotta cheese and Spinach
Potato Gnocchi with La Gastronomia Ligure Pesto and green beans
Potato Gnocchi with Salmon
Potato Gnocchi with wild green asparagus
Potato gnocchi with ricotta cheese, pumpkin cream and pepper
Potato gnocchi with moretti artichokes
Potato Gnocchi with radicchio and speck
Potato Gnocchi with Porcini Mushrooms
La Gastronomia Ligure Pesto Trofie
Potato Gnocchi with squill and La Gastronomia Ligure Pesto
La Gastronomia Ligure Pesto Beef Fillet
La Gastronomia Ligure Pesto sea bream and monkfish salad
Pesto Lasagne
The scaring Halloween Receipt
Potato Rigatoni with fresh shrimps