Of which 4.7 g sugars and 10.6 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Pesto added after baking · Precooked, dried vegetables · Ligurian inspiration
Allergens gluten, milk, tree nuts, pine nuts
Pesto, potato and green beans
White pizza; the green beans and pesto go on at the end
A white pizza inspired by the classic partners of Ligurian pesto: potato and green beans. The base bakes with mozzarella and potato; the beans and pesto go on at the end. That way the basil keeps its fresh color and the beans keep some bite. The pesto is made in a small batch, without heating.
Ingredients
- 167 g (6 oz) pizza flour, from base B01 — ingredients 1–4 = one 275 g / 9½ oz B01 dough ball, already risen
- 103 g (3¾ oz) water, from base B01
- 4.7 g salt, from base B01
- 0.3 g dry baker's yeast, from base B01
- 5 g flour, for shaping
- 55 g (2 oz) fresh mozzarella, well drained
- 80 g (2¾ oz) raw potato, peeled
- 70 g (2½ oz) raw green beans
- 12 g fresh basil
- 6 g pine nuts
- 12 g Parmigiano Reggiano
- 1 g garlic
- 14 g extra-virgin olive oil
- ½ g salt
- 15 g (½ oz) cold water — for the pesto
Method
- Heat the pizza stone or steel to 250–275 °C (480–525 °F) for 45–60 minutes. Drain the mozzarella and put a pot of water on the heat.
- Slice the potato 2–3 mm thick. Boil for 3–4 minutes, lift out with a slotted spoon and dry in a single layer.
The full method (8 steps), Rico's tip, the common mistakes and fixes, the variations and storage are in the ebook “Pizzas”. The English edition is coming soon.
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