|50 g g||green pesto green pesto||
|350 g g||flour flour||
|plus extra for dusting|
|2.75 tsp tsp||baking powder baking powder||
|1 tsp tsp||salt salt||
|olive oil olive oil||
|175 ml ml||water water||
|5 tbsp tbsp||white lasagne sauce [INT] White lasagne sauce||
|100 g g||new potato new potato||
|shaved into thin slices with a grater or peeler|
|0.5||red onions red onion||
|50 g g||black olives black olive||
|30 g g||rocket rocket||
|40 g g||Parmesan Parmesan||
|grated into shavings|
Potato and pesto pizza
Preparation time: 0:25 min
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.
- 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. Divide
the 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.