Potato Pesto Pizza

Submitted by FranBow

"Sounds interesting. Copied from Light Vegetarian Cooking by Rose Reisman"

 

• Ready In: 45mins
• Ingredients: 17
• Yields: 6 slices
• Serves: 6

ingredients

• 3 cups potatoes, diced
• 2 tablespoons olive oil
• 1 cup flour
• 2 tablespoons parmesan cheese
• 1 teaspoon basil
• 1⁄4 teaspoon pepper, freshly ground
• 1⁄4 black olives, sliced
• 1⁄4 red pepper, thinly sliced
• 1⁄2 cup mozzarella cheese, shredded

• Creamy Pesto Sauce (use 1/3 cup)

• 1 cup fresh basil, packed
• 1⁄4 light sour cream
• 2 tablespoons mayonnaise
• 1 1⁄2 tablespoons parmesan cheese, grated
• 1 tablespoon olive oil
• 1 tablespoon toasted pine nuts
• 1 1⁄2 tablespoons lemon juice
• 1 teaspoon garlic, minced

directions

1. In a saucepan add cold water to cover potaoes and cook til tender. Drain and mash.
2. Add rest of ingredients. Do not over-mix. Press into 10 inch spring-form pan that has been sprayed with oil.
3. Bake 15 min at 425 until golden at edges.
4. Make sauce: Add all ingredients to food processor and process til smooth.
5. Spread with pesto. Sprinkle with remaining ingredients.
6. Return to oven for additional 10 minute.