Dough
Fresh Yeast	g
Honey	tbsp
Tepid Water	ml
All-Purpose Flour	g
Sea Salt	g
Olive Oil	ml
Hub Pesto
Fresh Rosemary	tbsp
Fresh Sage	tbsp
Fresh Thyme	tsp
Fresh Basil	g
Garlic Clove
Olive Oil	ml
Pine Nuts	tbsp
Parmesan Cheese	g
Salt & Pepper to taste
Topping
Sweet Potatoes
Cheddar Cheese	g
Provolone Cheese	g
Sea Salt

1. For the dough, mix the yeast, honey and water in a bowl.
2. Then add a fifth of the flour, stir to a liquid, homogeneous mass and let rest for ca. 10 minutes.
3. Add the rest of the flour, salt and olive oil, knead into an elastic dough and leave the dough covered for ca. 2 hours.
4. After about 2 hours, knead the dough again, cut in half and shape into 2 balls. Cover the balls again and let rise for about 30 minutes.
5. Preheat the oven to 230 ºC and place the pizza stone inside. Wash the sweet potatoes, pat dry and slice into thin slices. Grate or cube the cheese.
6. For the pesto, wash the herbs, shake dry and pluck the leaves from the stems. Peel and chop the garlic clove. Puree the herbs, garlic, pine nuts, parmesan and olive oil with a hand blender in a tall jar. Season the pesto with salt and pepper.
7. On a floured work surface, flatten the dough with your hands from the center until it is the desired thickness. Carefully place on the hot pizza stone and spread the dough with pesto. Add the sweet potato slices, cheddar cheese and provolone cheese. Sprinkle with sea salt.
8. Bake for 12-15 minutes or until the crust is golden and the cheese has melted.
9. Garnish with basil leaves and serve.

More recipes on: www.beastfeast.eu