I reworked the Potato Pesto Pizza - it went from 533 cal. on Wednesday, to 364 cal. today and the flavors are still there. In fact, using less of the pesto made the potatoes really pop!
![[Image: PotatoPestoPizzaOct5.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/PIZZA%20COOKBOOK/PotatoPestoPizzaOct5.jpg)
![[Image: PotatoPestoPizza2Oct5.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/PIZZA%20COOKBOOK/PotatoPestoPizza2Oct5.jpg)
Potato Pesto Pizza
a Chef’s Journey Recipe, Oct. 5, 2012
This is a wonderful brunch pizza for those of us trying to eat healthier, but for those not interested in being careful, feel free to add a few chunks of cooked sausage, a few shrimp or even some smoked clams or oysters! This pizza will serve two pizza lovers or three not so crazy about pizza.
1 small Yukon gold or red potato weight about 4 oz.
8 to 10 oz. pizza dough
1 oz. (1 1/2-2 tablespoons) prepared pesto sauce
Salt and fresh ground black pepper to taste
2 oz. (1/2 cup) Monterey Jack cheese, shredded
1/3 cup red onion, sliced thin
1 oz. (1/4 cup) crumbled feta cheese
1/2 oz. (2 tablespoons) grated Parmesan cheese
1/2 tablespoon minced fresh rosemary
To prepare ahead of time: roast the potato in a 375°F. oven until cooked, but still slightly firm. Let cool completely, then slice thin and set aside. Shred the Jack and Parmesan cheese and thinly slice the onion and mince rosemary. Set all aside or refrigerate until ready to make your pizza.
Preheat your oven to 475°F. for 1 hour with your pizza stone or cooking surface on the lowest rack in the oven to heat.
When you have your pizza dough rolled out, spread pesto sauce over and top with the potato slices; season well with salt and fresh ground black pepper to taste. Top with Jack cheese, onion slices and crumbled feta. Sprinkle with Parmesan and rosemary.
Slide the pizza on the baking surface and bake for 9 to 12 minutes until crust is crisp and the top is browned. To concentrate the heat, have the rack above the pizza as close to the pizza as possible (but still be able to slide the pizza in or out) and place a large baking sheet on the rack. This will help brown the crust and top. 364 calories per 1/2 pizza.
Potato Pesto Pizza
a Chef’s Journey Recipe, Oct. 5, 2012
This is a wonderful brunch pizza for those of us trying to eat healthier, but for those not interested in being careful, feel free to add a few chunks of cooked sausage, a few shrimp or even some smoked clams or oysters! This pizza will serve two pizza lovers or three not so crazy about pizza.
1 small Yukon gold or red potato weight about 4 oz.
8 to 10 oz. pizza dough
1 oz. (1 1/2-2 tablespoons) prepared pesto sauce
Salt and fresh ground black pepper to taste
2 oz. (1/2 cup) Monterey Jack cheese, shredded
1/3 cup red onion, sliced thin
1 oz. (1/4 cup) crumbled feta cheese
1/2 oz. (2 tablespoons) grated Parmesan cheese
1/2 tablespoon minced fresh rosemary
To prepare ahead of time: roast the potato in a 375°F. oven until cooked, but still slightly firm. Let cool completely, then slice thin and set aside. Shred the Jack and Parmesan cheese and thinly slice the onion and mince rosemary. Set all aside or refrigerate until ready to make your pizza.
Preheat your oven to 475°F. for 1 hour with your pizza stone or cooking surface on the lowest rack in the oven to heat.
When you have your pizza dough rolled out, spread pesto sauce over and top with the potato slices; season well with salt and fresh ground black pepper to taste. Top with Jack cheese, onion slices and crumbled feta. Sprinkle with Parmesan and rosemary.
Slide the pizza on the baking surface and bake for 9 to 12 minutes until crust is crisp and the top is browned. To concentrate the heat, have the rack above the pizza as close to the pizza as possible (but still be able to slide the pizza in or out) and place a large baking sheet on the rack. This will help brown the crust and top. 364 calories per 1/2 pizza.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
