Cucina Casalingo's Note:
Potato crust pizza with zucchini, pesto and pine nut. Prep time does not include the time the dough rests.
My Private Note
Units: US | Metric
For the crust
- 4 ounces idaho potatoes, peeled and cut into small chunks (or russet potato)
- 1 1/3 cups unbleached all-purpose flour
- 1 teaspoon active dry yeast
- 1/2 cup warm water
For the pesto
- 1 1/2 cups basil leaves, tightly packed
- 1/2 cup pine nuts
- 1/3 cup extra virgin olive oil, plus
- 1 teaspoon extra virgin olive oil
For the toppings
- 1For the crust:.
- 2Boil potato until tender; drain and transfer to a large bowl.
- 3While potato is still warm, use a fork to mash together with flour and 1 teaspoon salt.
- 4Dissolve yeast in warm water; stir together with potato mixture to combine.
- 5Turn out dough onto a work surface and knead for 20 minutes.
- 6Place in a greased bowl, cover with greased plastic wrap, and let rest in a warm place for 1 hour.
- 7For the pesto:.
- 8Meanwhile, make a quick pesto: in a blender or food processor, puree basil, 1/3 cup pine nuts, 1/3 cup oil and 1 teaspoon salt until smooth.
- 9Position rack in the center of oven and heat to 450 degrees.
- 10For the toppings:.
- 11Season onions with salt.
- 12Toss zucchini with remaining oil.
- 13Grease a baking sheet and spread dough into a 16 by 10 inch rectangle.
- 14Spread onions over the dough and drizzle with half the pesto; bake for 10 minutes.
- 15Remove from oven, top with zucchini and remaining pesto.
- 16Bake until golden, 5 to 7 minutes more,sprinkling remaining pine nuts during the last 2 minutes of baking.
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Nutritional Facts for Pizza Di Patate
Serving Size: 1 (267 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 487.9
- Calories from Fat 283
- Total Fat 31.4 g
- Saturated Fat 3.5 g
- Cholesterol 0.0 mg
- Sodium 14.2 mg
- Total Carbohydrate 45.2 g
- Dietary Fiber 4.9 g
- Sugars 3.1 g
- Protein 9.5 g