Pizza Di Patate

Total Time: 49 mins Preparation Time: 30 mins Cook Time: 19 mins

Ingredients

• Servings: 4
• 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
• 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
• 1 small onions or 1 small yellow onion, julienned
• 1 large zucchini, julienned (yellow or green)

Recipe

• 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.