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