Potato and Scallion Pizza

For the pizza base, combine the flour with a teaspoon of salt and 3 tablespoons of oil in a deep bowl and mix together.

Crumble the yeast between your fingers into small pieces and mix with about 100 ml of lukewarm water (approximately 1/2 cup).

Pour the yeast into the flour mixture and knead well. Cover the dough with a fresh kitchen towel and leave to rise for 45 minutes until it has doubled in volume.

Meanwhile, for the topping, rinse, peel and cut the potatoes into thin slices. Blanch in salted water, rinse with cold water and drain well.

Rinse the rosemary sprigs, pat dry and pluck the needles. Drain the mozzarella and cut into small cubes.

Grease the baking sheet with oil and preheat the oven to 220°C (approximately 425ºF).

Knead the dough again briefly and place on the sheet. Roll from the center outwards into a pizza base. The edge should be left slightly thicker.

Spread the pesto over the base and then distribute the potato slices on top. Shower with rosemary and mozzarella cubes and season with salt and pepper. Drizzle with the remaining oil.