Saturday, November 8, 2008

Pesto, Potato Pizza

I first tasted this pizza nearly 20 years ago at a pizzeria that my sister, Bev took me to in Washington, D.C.. It was an enlightening moment for me—pizza without tomato sauce? Pizza with potatoes? Yes, yes, YES!
Although this pie is not for those on a restricted carb diet, it is a wonderful light supper or lunch with a green salad, or made into tiny three-bite size rounds as a hors d’oeuvre.
And they are simple to make!

Pizza dough (homemade or good quality store bought—just not Pillsbury!)
Pesto sauce (homemade or good quality store bought)
One large potato, peeled and sliced as thinly as possible (slices held in a bowl of water so they do not turn brown)
A handful of shredded mozzarella
A handful of good quality Parmesan
Sea salt
Freshly cracked black pepper

1) Preheat the oven to 250C (500F)

2) Place a bit of olive or vegetable oil on a paper towel and wipe it all over the pan you are using. Roll out the dough to a thin shape (that fits your pan) and lay it into the pan.

3) Spread a thin smear of pesto sauce onto the pizza dough. Dry the potato slices, then place them, in one layer, on the pizza. Sprinkle over a bit of sea salt on to the potatoes, then follow with cracked pepper. Scatter the mozzarella and then Parmesan.

4) Bake until golden. The potatoes will be lovely and soft.

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