Ingredients for the dough
- 15 g yeast
- 1 pinch of sugar
- 1 tbsp malt powder (health food shop)
- 320 ml water, lukewarm
- 50 ml olive oil
- 500 g flour
- 1 tbsp salt
To prepare the dough
To make the dough, dissolve the yeast in water along with the sugar and malt powder. Add the olive oil and flour, and knead for 10 minutes in the food processor (or by hand) to create a smooth dough. Wrap in cling film so that it is airtight and rest in the fridge for 2-3 days.
Ingredients for the almond and basil pesto
- 160 g brown-skinned almonds
- 140 g basil leaves
- 2 cloves of garlic
- 400 ml olive oil
- 100 g parmesan, freshly grated
- salt and freshly ground black pepper
To prepare the almond and basil pesto
To make the pesto, chop the almonds and roast for approx. 8 minutes at 160 °C (hot air). Leave to cool. Mix the basil and garlic with the olive oil. Stir in the remaining ingredients. Season with salt and pepper to taste.
Ingredients for the topping
- 250 g crème fraîche
- 4 tbsp pesto
- 300 g potatoes, washed thoroughly and shaved into thin slices with the skin on
- 200 g pecorino, grated
- 2 handfuls of spinach leaves
- 1 handful of basil leaves
- 3 tbsp pesto
- 100 g pecorino shavings
- black pepper, crushed
Remove the dough from the fridge approx. 2 hours prior to baking. Roll out thinly on a floured surface, leave to rest for a further 10 minutes. Spread with the crème fraîche and pesto. Arrange the potatoes on top and sprinkle with the pecorino. Bake for approx. 15 minutes at 220 °C (hot air). Once baked, add the spinach and basil leaves. Top with the pesto and serve with the pecorino and crushed pepper.