Pizza al Pesto

1: Boil and mash the potatoes.

2: Boil the green beans.

3: In a bowl, mix warm water and dissolve the fresh brewer's yeast.

4: In another bowl, mix Manitoba flour and 00 flour.

5: Make a well in the center of the flours and add the extra virgin olive oil and start mixing with a spoon while adding warm water with yeast.

6: Knead with your hands and add the salt.

7: Knead vigorously for 10 minutes, then divide the dough and place in oiled bowls, cover with plastic wrap, and let rise for about 3 hours.

8: Once the dough has risen well, stretch it with floured hands on a work surface.

9: Add crumbled mozzarella, mashed potatoes, and stracchino cheese on the pizza surface.

10: Bake in a pre-heated ventilated oven at the highest temperature for about 10 minutes.

11: Add the cooked green beans, Pesto di Pra', pine nuts, and basil leaves raw after taking the pizza out of the oven.