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Recipe by Bev Jones, of Brunswick, Mo, contest winner for the Idaho Potato Commission.
A wonderful light meal. Great way to use the fresh produce from your garden or from your local Farmer's Market.
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and
Bread Recipes
for your bread making.
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Idaho Potato Crusted Pizza Recipe
Recipe Type:
Pizza,
Pizza Dough,
Poultry,
Potatoes
Yields: 1 (12-inch) pizza
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients:
1 teaspoon salt
1 teaspoon freshly-cracked black pepper
4 tablespoons cornstarch
1 1/2 pounds Idaho
potatoes
(about 4 medium), scrubbed
3 tablespoons extra-virgin
olive oil, divided
1/4 cup beef or chicken broth
1/2 cup prepared basil pesto
1 cup cooked, shredded chicken
1 red bell pepper, seeded and cut into rings
4 ounces crumbled feta cheese
1/4 cup grated Parmesan cheese
8 to 10 fresh
basil leaves, torn into pieces
Preparation:
Preheat oven to 400 degrees F.
In a small bowl, stir together the
salt, pepper, and cornstarch; set aside.
Using a food processor or mandoline,
slice potatoes very thinly and place them in a large mixing bowl.
Sprinkle half of the cornstarch mixture over the potato slices; toss the
potatoes, then sprinkle them with the remaining cornstarch mixture, and
toss again.
Brush 1 tablespoon of the olive oil
over a 12-inch round pizza pan. Layer the potatoes on the pan,
overlapping the slices in concentric circles. Cover the pan completely.
Sprinkle the potatoes with the broth, brush them with the remaining oil,
then press the potatoes down firmly with your clean hands to compact
them into a crust.
Move the oven rack to its lowest position, and bake
the potato crust for 20 to 30 minutes or until edges are browned and
potatoes are tender.
Remove the potato crust from the oven
and spread the pesto over the potatoes using a rubber spatula. Top the
pizza with the cooked chicken, pepper rings, feta, and Parmesan cheese.
Return the pizza to the oven for another 10 minutes, or until feta is
softened and the pizza is heated through. Remove from the oven, sprinkle
with basil and cut into wedges. Use a spatula to loosen the potato crust
from the pan.
Makes 6 main-course servings.
Nutrition information: About 430
calories, 854 milligrams sodium, 18 grams protein, 24 grams fat, 37
grams carbohydrate.
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