Pesto Potato Pizza
You can also shape the fibre-rich Bean Bread Dough into a pizza. Or replace it with 2 lb (1 kg) regular prepared pizza dough.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 620 |
| pro | 25 g |
| total fat | 2.2 g |
| sat fat | 9 g |
| carb | 83 g |
| fibre | 9 g |
| chol | 40 mg |
| sodium | 888 mg |
| % RDI: | - |
| calcium | 41% |
| iron | 32% |
| vit A | 16% |
| vit C | 32% |
| folate | 51% |
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1/3 cup (75 mL) pesto
4 cooked potatoes (peeled or unpeeled)
1/4 tsp (1 mL) pepper
2 cups (500 mL) shredded swiss cheese
2 tomatoes, chopped
bean bread dough (See Power-Packed bean Bread)
Preparation:
Prepare Bean Bread Dough to end of first rise. On lightly floured surface, roll out into 17- x 11 -inch (43 x 28 cm) rectangle; place on lightly oiled baking sheet. Spread with pesto, leaving 1/2-inch (1 cm) border.
Thinly slice potatoes; place over pesto in single layer. Sprinkle with pepper. Top with cheese and tomatoes.
Bake in bottom of 500°F (260°C) oven for about 15 minutes or until bottom is golden and crisp and cheese is melted.
Additional Information
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Tip: If pesto is very thick, stir in up to 1 tbsp (15 mL) olive oil before spreading on dough.
Source
© CanadianLiving.com
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