Roasted New-Potato Pizza with Pesto

8 Servings

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Roasted New-Potato Pizza with Pesto Ingredients

Safflower oil and cornmeal	1/2 c Minced spinach leaves
To coat pizza pan	1/2 c Chopped parsley
1 Recipe	1 tb Minced garlic
2 c Thinly sliced red-skinned	1/4 c Coarsely chopped walnuts
New potatoes	3 tb Olive oil
Herbal salt substitute	1/4 c Grated Parmesan cheese
Freshly ground pepper	Basic Pizza Dough
1 ts Safflower oil

Instructions for Roasted New-Potato Pizza with Pesto

1. Preheat oven to 450 degrees F. Lightly oil a 14-inch-diameter pizza pan or large baking sheet and sprinkle with cornmeal. On a lightly floured surface, roll pizza dough into a circle. Place in pizza pan and press edges into a 1-inch rim. 2. Lightly oil a second baking sheet. Place sliced potatoes in a bowl and sprinkle with salt substitute, pepper, and the 1 teaspoon safflower oil. Toss well to coat evenly. Place on prepared second baking sheet and roast until browned (about 10 minutes). 3. Place spinach, parsley, basil, garlic, walnuts, olive oil, and cheese into a blender or food processor and puree to the consistency of a paste. Spread thickly on pizza dough. Place roasted potatoes on top. Bake pizza in oven until dough is lightly browned (about 15 minutes). Serve hot. Makes 1 fourteen-inch pizza. Recipe By : the California Culinary Academy From: Date: 05/27 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: PotatoCuisine: Uncategorized