Pizza Di Patate

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

• Ready In: 49 mins
• Serves: 4

Ingredients

• For the crust

• 4  ounces idaho potatoes, peeled and cut into small chunks (or russet potato)
• 1 1⁄3 cups unbleached all-purpose flour
•  salt
• 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

• 1  small  white onions or 1  small yellow onion, julienned
• 1  large zucchini, julienned (yellow or green)

Directions

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.