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

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