In a hot mixing bowl, then add hot water (about 100F), sugar and yeast. Wait about 7 minutes until you see bubbles forming at the mix. Pour salt, rosemary and olive oil. Mix until blended. Attach a dough hook into a standing mixer. Insert the bread. Mix on low for approximately 1 minute. Increase to medium speed until the dough comes together in a chunk.
Put it in a skillet. Cover with plastic wrap or a cloth bonnet and set in a draft-less location to grow for about one hour or so until the dough has doubled in size. After the dough has doubled, punch it down along with your fists. Flour a work surface and knead for approximately 5 minutes.
Cut the dough into 4 parts.
Work each dough ball to a stretched circle.
On bit of parchment paper, then prepare each pizza crust by simply pressing down the dough to make a collar.
For Your Pesto:
Put basil, parmesan, salt, pine nuts and garlic to the blender.
Pour olive oil since the blender starts to combine the first ingredients.
For the Topping:
Slice the infant potatoes thinly. Separate the colours and level boil for a few of minutes to tender.
Spread pesto on the dough and top with shredded mozzarella
Organize your potatoes in your pizza. Lightly brush olive oil after potatoes are organized and then sprinkle with sea salt.
Bake at 450 degrees for 15-20 minutes or till crust is golden and potatoes are tender and nice.