(Necee Regis for The Boston Globe)
Pesto and potato pizza
(Necee Regis for The Boston Globe)
Serves 4
This super-simple pie is made with very thinly sliced potatoes (use a mandoline or hand-held slicer, if possible).
| Olive oil (for the sheet) | |
| Flour (for sprinkling) | |
| 1 | pound pizza dough |
| 1/3 | cup basil pesto |
| 3/4 | pound red potatoes, sliced paper-thin |
| 3 | tablespoons grated Parmesan |
| Salt and pepper, to taste | |
| Fresh basil leaves, coarsely chopped (for garnish) |
2. On a lightly floured counter, roll the dough surface into a 12-inch round. Place the dough on the sheet.
3. Spoon pesto to within 1 inch of the edge. Overlap potatoes in concentric circles. Sprinkle with Parmesan, salt, and pepper.
4. Bake on the bottom shelf of the oven for 15 minutes or until the crust is golden brown. Sprinkle with basil.
© Copyright 2009 Globe Newspaper Company.
