Pizza Di Patate Recipe

Name: Pizza Di Patate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the crust; 4 ounces idaho potatoes, peeled and cut into small chunks (or russet potato); 1 1/3 cups unbleached all-purpose flour; salt; 1 teaspoon active dry yeast; 1/2 cup warm water; For the pesto; 1 1/2 cups basil leaves, tightly packed; 1/2 cup pine nuts; 1/3 cup extra virgin olive oil, plus; 1 teaspoon extra virgin olive oil; For the toppings; 1 small white onions or 1 small yellow onion, julienned; 1 large zucchini, julienned (yellow or green)

Servings: persons

For the crust
4 ounces idaho potatoes, peeled and cut into small chunks (or russet potato)
1 1/3 cups unbleached all-purpose flour
salt
1 teaspoon active dry yeast
1/2 cup warm water
For the pesto
1 1/2 cups basil leaves, tightly packed
1/2 cup pine nuts
1/3 cup extra virgin olive oil, plus
1 teaspoon extra virgin olive oil
For the toppings
1 small white onions or 1 small yellow onion, julienned
1 large zucchini, julienned (yellow or green)

1
For the crust:
2
Boil potato until tender; drain and transfer to a large bowl.
3
While potato is still warm, use a fork to mash together with flour and 1 teaspoon salt.
4
Dissolve yeast in warm water; stir together with potato mixture to combine.
5
Turn out dough onto a work surface and knead for 20 minutes.
6
Place in a greased bowl, cover with greased plastic wrap, and let rest in a warm place for 1 hour.
7
For the pesto:
8
Meanwhile, make a quick pesto: in a blender or food processor, puree basil, 1/3 cup pine nuts, 1/3 cup oil and 1 teaspoon salt until smooth.
9
Position rack in the center of oven and heat to 450 degrees.
10
For the toppings:
11
Season onions with salt.
12
Toss zucchini with remaining oil.
13
Grease a baking sheet and spread dough into a 16 by 10 inch rectangle.
14
Spread onions over the dough and drizzle with half the pesto; bake for 10 minutes.
15
Remove from oven, top with zucchini and remaining pesto.
16
Bake until golden, 5 to 7 minutes more,sprinkling remaining pine nuts during the last 2 minutes of baking.

587

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: For the crust, 4 ounces idaho potatoes, peeled and cut into small chunks (or russet potato), 1 1/3 cups unbleached all-purpose flour, salt, and more.

Yes, Pizza Di Patate falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pizza Di Patate

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