Potato Pesto Pizza

Name: Potato Pesto Pizza
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 1 14inch pizza
Ingredients: 1 teaspoon light honey; 1 cup lukewarm water (98 to 100°F.); 1 (2 1/4 teaspoon) package active dry yeast; 1 cup unbleached white flour; 1 cup semolina; 1 teaspoon olive oil; 1/2 teaspoon salt; flour, as needed; oil, as needed; cornmeal, as needed; 2 cups thinly sliced red-skinned new potatoes; salt & freshly ground black pepper, to taste; 3 tablespoons olive oil, plus; 1 teaspoon olive oil; 1/2 cup minced spinach leaves; 1/2 cup chopped parsley; 1 tablespoon dried basil; 1 tablespoon minced garlic; 1/4 cup coarsely chopped walnuts; 1/4 cup grated parmesan cheese

Submitted by Heather U.

"Not for low carbers as this combines potatoes and pizza crust in one delectable dish. Don't fear the carbs!!! Found this at http://www.thatsmyhome.com/venettos/pizza/potpes.htm."

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Ready In:: 1hr 15mins
Ingredients:: 20
Yields:: 1 14inch pizza

ingredients

Pizza dough
1 teaspoon light honey
1 cup lukewarm water (98 to 100°F.)
1 (2 1/4 teaspoon) package active dry yeast
1 cup unbleached white flour
1 cup semolina
1 teaspoon olive oil
¹⁄₂ teaspoon salt
flour, as needed
oil, as needed
cornmeal, as needed
Topping
2 cups thinly sliced red-skinned new potatoes
salt & freshly ground black pepper, to taste
3 tablespoons olive oil, plus
1 teaspoon olive oil
¹⁄₂ cup minced spinach leaves
¹⁄₂ cup chopped parsley
1 tablespoon dried basil
1 tablespoon minced garlic
¹⁄₄ cup coarsely chopped walnuts
¹⁄₄ cup grated parmesan cheese

directions

Make dough (by hand): In a large mixing bowl, combine honey, the warm water and yeast, and stir until yeast dissolves; Let mixture stand, uncovered, at room temperature for 5 minutes.
Combine unbleached flour and semolina; blend well; Stir 1 cup of the flour mixture into the yeast mixture; mix thoroughly; Let batter rise 20 minutes, then stir down and add the remaining flour mixture, 1 teaspoon olive oil and salt.
Lightly flour work surface and turn dough onto it; Knead until smooth and elastic (about 5 minutes), flouring surface lightly as needed to prevent sticking.
Lightly oil a large bowl and place dough into it; Cover with dampened dish towel and let rise for 30 minutes; Punch down and shape into a ball; set aside.
Preheat oven to 450°F; Lightly oil a 14-inch-diameter pizza pan and dust with cornmeal; On lightly floured surface, roll dough into a circle approximately the same diameter as the pizza pan; Press dough into pan, crimping edges into a 1-inch rim.
Make topping: Lightly oil baking sheet; Place sliced potatoes in a bowl; sprinkle with salt, pepper and 1 teaspoon olive oil; Toss well to coat evenly; Place on prepared baking sheet and roast until browned (about 10 minutes).
Place remaining ingredients into blender or food processor, and puree to a paste; Spread thickly over pizza dough; Place roasted potatoes on top; Bake pizza until dough is lightly browned (about 15 minutes); Serve hot.