Roasted new-potato pizza with pesto
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Safflower oil and cornmeal | ||
| To coat pizza pan | ||
| 1 | Recipe | |
| 2 | cups | Thinly sliced red-skinned |
| New potatoes | ||
| Herbal salt substitute | ||
| Freshly ground pepper | ||
| 1 | teaspoon | Safflower oil |
| ½ | cup | Minced spinach leaves |
| ½ | cup | Chopped parsley |
| 1 | tablespoon | Minced garlic |
| ¼ | cup | Coarsely chopped walnuts |
| 3 | tablespoons | Olive oil |
| ¼ | cup | Grated Parmesan cheese |
| Basic Pizza Dough | ||
Directions
1. Preheat oven to 450 degrees F. Lightly oil a 14-inch-diameter pizza pan or large baking sheet and sprinkle with cornmeal. On a lightly floured surface, roll pizza dough into a circle. Place in pizza pan and press edges into a 1-inch rim.
2. Lightly oil a second baking sheet. Place sliced potatoes in a bowl and sprinkle with salt substitute, pepper, and the 1 teaspoon safflower oil.
Toss well to coat evenly. Place on prepared second baking sheet and roast until browned (about 10 minutes).
3. Place spinach, parsley, basil, garlic, walnuts, olive oil, and cheese into a blender or food processor and puree to the consistency of a paste.
Spread thickly on pizza dough. Place roasted potatoes on top. Bake pizza in oven until dough is lightly browned (about 15 minutes). Serve hot.
Makes 1 fourteen-inch pizza.
Recipe By : the California Culinary Academy From: Date: 05/27 File