Potato pizza with pesto

Ingredients for 1 servings:

• 90 ml water
• 3 ½ g yeast
• ½ tsp, leveled salt
• ½ tsp, leveled sugar
• 2 tbsp rapeseed oil
• 25 g potato flour
• 175 g wheat flour
• 3 tbsp pesto, green, vegan
• 300 g potato(s), waxy
• 2 tbsp onion(s), diced
• some rapeseed oil
• some pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

vegan

Heat the water briefly in the microwave at 800 watts for about 1 minute. Then place it in a bowl with the yeast, salt, and sugar and let it rest for about 1 minute. Add the measured oil and both types of flour and knead into a smooth dough. Then let it rise in a warm place for about 1 hour. Roll out the dough evenly on a baking sheet lined with baking paper. Spread with the pesto. Peel and wash the potatoes and cut into equal-thick slices. Bring a pot of water to a boil and simmer the potato slices for about 10 minutes. Then drain, refresh, and spread them on the buttered pizza base. Sprinkle the onions on top, drizzle with a little oil, and season with pepper. Bake in a preheated oven at 200°C (top/bottom heat) on the middle rack for about 20 minutes. Variation: Use 3 tablespoons of vegan cream cheese instead of pesto.