Pizza Di Patate

Name: Pizza Di Patate
Prep time: 30 min
Cook time: 19 min
Total time: 49 min
Yield: 4 serving(s)
Ingredients: 4 ounces idaho potatoes, peeled and cut into small chunks (or russet potato); 1 1/3 cups unbleached all-purpose flour; salt; 1 teaspoon active dry yeast; 1/2 cup warm water; 1 1/2 cups basil leaves, tightly packed; 1/2 cup pine nuts; 1/3 cup extra virgin olive oil, plus; 1 teaspoon extra virgin olive oil; 1 small white onions or 1 small yellow onion, julienned; 1 large zucchini, julienned (yellow or green)

Submitted by gold.klas

"Potato crust pizza with zucchini, pesto and pine nut. Prep time does not include the time the dough rests."

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Ready In:: 49mins
Ingredients:: 11
Serves:: 4

ingredients

For the crust
4 ounces idaho potatoes, peeled and cut into small chunks (or russet potato)
1 ¹⁄₃ cups unbleached all-purpose flour
salt
1 teaspoon active dry yeast
¹⁄₂ cup warm water
For the pesto
1 ¹⁄₂ cups basil leaves, tightly packed
¹⁄₂ cup pine nuts
¹⁄₃ cup extra virgin olive oil, plus
1 teaspoon extra virgin olive oil
For the toppings
1 small white onions or 1 small yellow onion, julienned
1 large zucchini, julienned (yellow or green)

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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RECIPE SUBMITTED BY

gold.klas

The picture above is of my daughter and me, taken about 35 years after the photo she posted on her Zaar page (WeBees); I’m the one in the goofy hat in her picture and she’s the one on the left in my picture. Most of my pre-married life was spent in Northern California in the San Francisco Bay Area with all the wonderful produce, sea food and wines that the region offers. Five of my teenage years were spent in West Africa with my family (medical missionaries). On our way back to the US we traveled extensively throughout Europe and after marrying my Navy husband, we were moved to Asia. All this said because these travel experiences greatly influenced my interest in cooking and willingness to try new foods. I’ve been with Zaar for about two years and have enjoyed trying new recipes and learning about the person who posted it. There are some crazy, wonderful and talented people out there, not to mention knowledgeable and gracious. It’s been great fun participating in the “Tag” and “Swap” games. <a href="http://photobucket.com" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/freezer.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><img src="http://i146.photobucket.com/albums/r271/copperhorse58/Zaar%20Food%20Photos/Food%20Photos%202008/herbspicesticker.jpg" border="0" alt="Photobucket"><a href="http://s19.photobucket.com/albums/b161/tisht/?action=view¤t=tish3.jpg" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/tish3.jpg" border="0" alt="Recipezaar Challenge 2008"></a><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> <img src="http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg"> Like many other Zaarites, I’ve collected hundreds of cookbooks. My favorites are from places that I‘ve visited around the world as well as my first, given to me by my mother when I went off to college - “The Graham Kerr Cookbook” by the Galloping Gourmet. My oldest cookbook was given to me by my grandmother – “The Boston-School Cook Book” by Fannie Merritt Farmer circa 1896. I’m an Interior Designer but also taught Weight Watchers for about twenty years. It’s tough loving to cook and bake and still keep at a healthy weight!

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