Pizza Di Patate

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 49mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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