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
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
- Folate 20.0
- Calcium 27.0
- Vitamin A 13.0
- Vitamin C 15.0
