Monday, September 3, 2007

Potato Pesto Pizza

Potato Pesto Pizza, originally uploaded by mysterybridgers.

We had more pizza dough left, some pesto left over from the day before and one lone red potato in the fridge, so they became potato pesto pizza.

The potatoes were sliced about 1/8 inch thick, tossed with some olive oil, salt and pepper and then grilled in a grill pan until they were tender and had grill marks.

The pesto contained 1 clove of garlic, 2 tbls of pine nuts, a cup of packed basil leaves, about a quarter cup of olive oil, 1/4 cup grated parmesan and pecorino romano cheese, and salt and pepper to taste. All ground together in a food processor.

The pizza dough was pulled into the desired shape (to avoid overworking which led to toughness last time), then the pesto, potatoes, and fontal cheese were layered onto the pizza on a pizza stone in a 500 degree oven for about 7 minutes.

It was very yummy, but the pizza probably could have cooked for a couple of extra minutes and the pesto might have tasted a little more fresh if we put it on after the pizza had baked.

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