POTATO PESTO PIZZA RECIPES
POTATO & PESTO PIZZA RECIPE | BBC GOOD FOOD
A shop-bought ciabatta bread mix makes the perfect cheat's pizza dough for this speedy supper for two
Provided by Emily Kydd
Categories Dinner, Lunch, Main course, Supper
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 2
Number Of Ingredients 6
Steps:
- Bring a pan of salted water to the boil, drop in the potatoes and simmer for 15 mins or until tender. Drain and leave to cool a little, then slice.
- Meanwhile, heat oven to 220C/200C fan/ gas 7. Prepare the bread mix following pack instructions. Roll out into a rough circle, about 28cm diameter, then transfer to an oiled baking tray. Set aside for 15 mins.
- Spread the pesto over the pizza base. Scatter over half the mozzarella. Top with the potatoes and remaining cheese. Drizzle the oil over the potatoes and bake for 15-18 mins or until the crust is golden and the cheese bubbling. Scatter over the rocket and a good grinding of black pepper before serving.
Nutrition Facts : Calories 522 calories, FatContent 26 grams fat, SaturatedFatContent 11 grams saturated fat, CarbohydrateContent 49 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 3 grams fiber, ProteinContent 22 grams protein, SodiumContent 2.1 milligram of sodium
POTATO PESTO FETA PIZZA | ALLRECIPES
This is a potato pizza with pesto, red onions, feta and much, much more. While it may sound odd on paper, it's quite delicious, and makes a good case for exceptions to the no starch-with-starch rule. Besides, it was a request from my mother-in-law, so what could I say?
Provided by Chef John
Categories Main Dishes Pizza Recipes
Total Time 1 hours 20 minutes
Prep Time 10 minutes
Cook Time 1 hours 10 minutes
Yield 10 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Scrub and dry potatoes, then prick several times with a fork and place onto a baking sheet. Bake in the preheated oven until the potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove, cool, and cut into slices about 1/4-inch thick.
- Sprinkle cornmeal over a half sheet pan. Stretch pizza dough over cornmeal to fit the pan; spread pesto sauce over dough.
- Lay potatoes over the pesto in a single layer; season with salt and pepper to taste and sprinkle Parmigiano-Reggiano cheese over potatoes. Sprinkle Fontina cheese, red onion slices, and feta cheese on top.
- Bake in the preheated oven on the bottom rack for 10 minutes. Transfer pan to the middle rack and bake until crust is light golden and crisp, 5 to 7 minutes.
Nutrition Facts : Calories 477.8 calories, CarbohydrateContent 44.9 g, CholesterolContent 44.9 mg, FatContent 23.8 g, FiberContent 2.5 g, ProteinContent 20.6 g, SaturatedFatContent 9.4 g, SodiumContent 1032.6 mg, SugarContent 4.6 g
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