July 1, 2009

AMERICAN FOOD:

Pesto and potato pizza (Necee Regis, July 1, 2009, Boston Globe)


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)

1. Set the oven at 500 degrees. Lightly oil a baking sheet.

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.

Posted by Orrin Judd at July 1, 2009 7:09 AM
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