Pesto Potato Pizza

Tested Till Perfect

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%

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

  • 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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