Give pizza nights a bit of a twist with this potato and pesto pizza recipe. Ready in no time, it's a great addition to midweek meals - serve with two portions of your favourite vegetables and try pairing with a glass of Pecorino Terre di Chieti white wine.
Potato and pesto pizza
Ingredients
4
servings
-
- 50 g green pesto
- 350 g flour plus extra for dusting
- 2,75 tsp baking powder
- 1 tsp salt
- 1 tbsp olive oil
- 175 ml water cold
- 5 tbsp white lasagne sauce
- 100 g new potato shaved into thin slices with a grater or peeler
- 0,5 red onions finely sliced
- 50 g black olives halved
- 30 g rocket
- 40 g parmesan grated into shavings
- olive oil
Preparation
Preheat the oven to 260ºC/240ºC fan/gas mark 10. Mix the flour, baking powder and salt in a bowl. Make a well in the centre, then tip in 1 tbsp oil and 175ml cold water.
Bring the mix together, tipping onto a floured surface and kneading until smooth. Dividethe dough in half and shape into balls, stretching each out by hand into rounds. Using a rolling pin, roll out the rounds until roughly 28cm and 2mm thick, then slide onto baking paper and place on a baking tray.
For the topping, spread the white sauce over the bases, leaving a 2cm border. Loosen the pesto with extra olive oil and drizzle some over the bases. Scatter across the potato, red onion, olives and any remaining pesto.
Bake in the hot oven for 10 minutes until cooked and slightly charred. Top with rocket and Parmesan shavings.