Pizza al Pesto with Potatoes and Green Beans

Equipment Needed

Large mixing bowl, Dough scraper, Mandoline or sharp knife, Pizza stone or heavy baking tray, Oven (static mode)

Method

1. 1.

   Prepare the Neapolitan dough: Dissolve the yeast and sugar in the lukewarm water and let stand for 5 minutes until foamy. In a large bowl, mound the flour and create a well. Pour in the yeast mixture, olive oil, and salt. Mix until a shaggy dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic. Shape into a ball, place in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1-2 hours until doubled in size.

   Chef Tip: For best results, use cold-fermented dough — prepare the night before and refrigerate. Remove 1-2 hours before shaping for a lighter, more flavourful crust.
2. 2.

   Prepare the toppings: Blanch the green beans in salted boiling water for 2 minutes, then plunge into ice water and drain. Slice the potatoes paper-thin using a mandoline or sharp knife. Season the Mazza Crushed Tomatoes with a pinch of salt and a drizzle of olive oil.

   Chef Tip: Blanching the green beans ensures they stay vibrant green and cook evenly in the oven's intense heat.
3. 3.

   Shape and top the pizzas: Preheat your oven to 280-300°C (static, no fan). Divide the dough into two equal pieces. On a floured surface, gently stretch each into a round base, leaving a slightly thicker rim. Spread the crushed tomatoes evenly over each base. Arrange the potato slices and blanched green beans on top. Drizzle with a little olive oil.

4. 4.

   Bake the pizzas: Transfer to a preheated pizza stone or heavy baking tray and bake for 8-12 minutes until the crust is golden and blistered and the potatoes are tender.

5. 5.

   Finish with pesto and serve: Remove from the oven and immediately drizzle each pizza generously with Mazza Green Pesto. Slice and serve at once.

   Chef Tip: Always add the pesto after baking — heat would dull its fresh basil colour and delicate flavour.