Potato Pesto Pizza
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.
Servings: 4
Ingredients:
| 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 | 1.071 mg |
| % RDI: | - |
| calcium | 27% |
| iron | 26% |
| vit A | 13% |
| vit C | 15% |
| folate | 20% |
-
1 lb (500 g) pizza dough
1/3 cup (75 mL) pizza or pasta sauce
1/4 cup (50 mL) pesto
1 large Yukon Gold potato, peeled
1/4 tsp (1 mL) pepper
Pinch salt
1 cup (250 mL) shredded provolone or mozzarella cheese
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
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