Recipe - Roasted New-Potato Pizza With Pesto

Safflower oil and cornmeal
To coat pizza pan
1 Recipe
2 cup Thinly cut or sliced up redskinned
New potatoes
Herbal salt substitute
Freshly ground pepper
1 teaspoon Safflower oil
One half cup Minced spinach leaves
One half cup Chopped parsley
1 tablespoon Minced garlic
One fourth cup Coarsely chopped walnuts
3 tablespoon Olive oil
One fourth cup Grated Parmesan cheese
Basic Pizza Dough

1. Preheat oven to 450 degrees F. Lightly oil a 14inchdiameter pizza pan
or large baking sheet and sprinkle with cornmeal. On a lightly floured
surface, roll pizza dough into a circle. Place in pizza pan and press edges
into a 1inch rim.

2. Lightly oil a second baking sheet. Place cut or sliced up potatoes in a bowl and
sprinkle with salt substitute, pepper, and the 1 teaspoon safflower oil.
Toss well to coat evenly. Place on prepared second baking sheet and roast
until browned (about 10 minutes).

3. Place spinach, parsley, basil, garlic, walnuts, olive oil, and cheese
into a blender or food processor and puree to the consistency of a paste.
Spread thickly on pizza dough. Place roasted potatoes on top. Bake pizza in
oven until dough is lightly browned (about 15 minutes). Serve hot.

Makes 1 fourteeninch pizza.

Recipe By : the California Culinary Academy

From: Date: 05/27

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip