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Tuesday, August 16, 2016

potato pesto feta pizza

Ingredients

  • Servings: 10
  • 4 yukon gold potatoes
  • 1 tablespoon cornmeal
  • 1 1/2 pounds prepared pizza dough
  • 1 cup prepared basil pesto sauce
  • salt and ground black pepper to taste
  • 1 cup finely grated parmigiano-reggiano cheese
  • 6 ounces shredded fontina cheese
  • 1/2 red onion, thinly sliced
  • 4 ounces crumbled feta cheese

Recipe

    Preparation Time: 10 mins Cook Time: 1 hr 10 mins

    Ready Time: 1 hr 20 mins

  • preheat oven to 425 degrees f (220 degrees c).
  • scrub and dry potatoes, then prick several times with a fork and place 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.

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