Potato Pesto Pizza

Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: March 2004

Ingredients

  • 1 lb pizza dough
  • 1/3 cup pizza sauce
  • 1/3 cup pasta sauce
  • 1/4 cup pesto
  • 1 Yukon Gold potato peeled
  • 1/4 teaspoon pepper
  • 1 pinch salt
  • 1 cup shredded provolone cheese
  • 1 cup shredded mozzarella cheese

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1071 mg
  • Protein 18 g
  • Calories 515.0
  • Total fat 19 g
  • Cholesterol 30 mg
  • Saturated fat 8 g
  • Total carbohydrate 67 g

%RDI

  • Iron 26.0
  • Fibre 0.0
  • Folate 20.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 27.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 13.0
  • Vitamin C 15.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Potato Pesto Pizza

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