Potato Pesto Pizza
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 515 |
| pro | 18 g |
| total fat | 19 g |
| sat. fat | 8 g |
| carb | 67 g |
| fibre | 3 g |
| chol | 30 mg |
| sodium | 1 mg |
| % RDI: | - |
| calcium | 27 |
| iron | 26 |
| vit A | 13 |
| vit C | 15 |
| folate | 20 |
You might think that cooking anything on the bottom rack of the oven will result in a burnt mess, but pizza needs intense heat. The base of a hot convection oven is about as close as home cooks can get to their very own pizza oven.
Ingredients
Preparation
Grease 12-inch (30 cm) pizza pan. On lightly floured surface, roll out dough and fit onto pan. In small bowl, mix pizza sauce with pesto; spread over dough right to edge.
Using mandolin or sharp knife, cut potato into paper-thin slices; arrange over dough, overlapping slightly. Sprinkle with pepper, salt then cheese.
Bake on bottom rack of 500°F (260°C) convection oven until crust is golden, potatoes are tender and cheese is melted and bubbly, about 12 minutes.
Source : Canadian Living Magazine: March 2004
- Keywords : Lunch; Vegetarian; Cheese; Pizza; Potatoes;
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