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Prep Time: 30 Minutes Cook Time: 19 Minutes |
Ready In: 49 Minutes Servings: 4 |
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Potato crust pizza with zucchini, pesto and pine nut. Prep time does not include the time the dough rests. Ingredients:
4 ounces idaho potatoes, peeled and cut into small chunks (or russet potato) |
1 1/3 cups unbleached all-purpose flour |
salt |
1 teaspoon active dry yeast |
1/2 cup warm water |
1 1/2 cups basil leaves, tightly packed |
1/2 cup pine nuts |
1/3 cup extra virgin olive oil, plus |
1 teaspoon extra virgin olive oil |
1 small white onions or 1 small yellow onion, julienned |
1 large zucchini, julienned (yellow or green) |
Directions:
1. For the crust:.
2. Boil potato until tender; drain and transfer to a large bowl.
3. While potato is still warm, use a fork to mash together with flour and 1 teaspoon salt.
4. Dissolve yeast in warm water; stir together with potato mixture to combine.
5. Turn out dough onto a work surface and knead for 20 minutes.
6. Place in a greased bowl, cover with greased plastic wrap, and let rest in a warm place for 1 hour.
7. For the pesto:.
8. Meanwhile, make a quick pesto: in a blender or food processor, puree basil, 1/3 cup pine nuts, 1/3 cup oil and 1 teaspoon salt until smooth.
9. Position rack in the center of oven and heat to 450 degrees.
10. For the toppings:.
11. Season onions with salt.
12. Toss zucchini with remaining oil.
13. Grease a baking sheet and spread dough into a 16 by 10 inch rectangle.
14. Spread onions over the dough and drizzle with half the pesto; bake for 10 minutes.
15. Remove from oven, top with zucchini and remaining pesto.
16. Bake until golden, 5 to 7 minutes more,sprinkling remaining pine nuts during the last 2 minutes of baking.
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