Pizza Di Patate

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READY IN: 49mins
Recipe by Cucina Casalingo

Potato crust pizza with zucchini, pesto and pine nut. Prep time does not include the time the dough rests.

Ingredients Nutrition


  1. For the crust:.
  2. Boil potato until tender; drain and transfer to a large bowl.
  3. While potato is still warm, use a fork to mash together with flour and 1 teaspoon salt.
  4. Dissolve yeast in warm water; stir together with potato mixture to combine.
  5. Turn out dough onto a work surface and knead for 20 minutes.
  6. Place in a greased bowl, cover with greased plastic wrap, and let rest in a warm place for 1 hour.
  7. For the pesto:.
  8. Meanwhile, 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.
  9. Position rack in the center of oven and heat to 450 degrees.
  10. For the toppings:.
  11. Season onions with salt.
  12. Toss zucchini with remaining oil.
  13. Grease a baking sheet and spread dough into a 16 by 10 inch rectangle.
  14. Spread onions over the dough and drizzle with half the pesto; bake for 10 minutes.
  15. Remove from oven, top with zucchini and remaining pesto.
  16. Bake until golden, 5 to 7 minutes more,sprinkling remaining pine nuts during the last 2 minutes of baking.

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