Pizza with pesto sauce

Heap the flour, mixed with salt and sugar, on the board. Crumble in the brewer’s yeast and dissolve it in a few spoonfuls of warm milk (30°C). Stir in the yeast with your fingers.

Knead the flour, while slowly adding the warm milk. Knead the dough quickly and thoroughly until it sticks firmly to your fingers. The dough should now be of a soft but also rubbery consistency. Roll it into a ball. Flour it, cover with a cloth and leave to rise in a warm place away from drafts. The dough must double in volume (in about 2 hours).

Now roll it out with a rolling pin and place it on a flat tray for baking, previously greased with Extra Virgin Olive Oil Fruttato. Add the Pesto Sauce to the pizza and spread it out uniformly with a spoon. Dice the cheese and place it on the pesto sauce.

Bake at 180 degrees for about 25 minutes, until the pizza is nicely browned and the cheese has melted.