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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
walnut
s
New
potato
es
3 tb
Olive oil
Herb
al 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:
Potato
Cuisine:
Uncategorized
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Ingredient Insight - look inside this recipe
Cornmeal
Garlic
Ground Pepper
Herb
Olive Oil
Parmesan
Parsley
Potato
Spinach
Walnut
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