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1981katerina
1981katerina
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Pizza with zucchini, pesto and pine nuts pizza di patate ingredients * 4 ounces peeled idaho or russet potato (about ⅓ of a medium potato), cut into small chunks * 1⅓ cups unbleached all-purpose flour * salt * 1 teaspoon active dry yeast * ½ cup warm water * 1½ cups tightly packed basil leaves * ½ cup pine nuts * ⅓ cup, plus 1 teaspoon extra-virgin olive oil * 1 small yellow or white onion, julienned * 1 large green or yellow zucchini (about ½ pound), julienned instructions boil potato until tender; drain and transfer to a large bowl. while potato is still warm, use a fork to mash it together with flour and 1 teaspoon salt. dissolve yeast in water; stir together with potato mixture to combine. turn out dough onto a work surface and knead for 20 minutes. place in a greased bowl, cover with greased plastic wrap, and let rest in a warm place for 1 hour. meanwhile, make a quick pesto: in a blender or food processor, puree basil, ⅓ cup pine nuts, ⅓ cup oil and 1 teaspoon salt until smooth. position a rack in center of oven and heat oven to 450°. season onion with salt. toss zucchini with remaining teaspoon oil. grease a baking sheet and spread dough into a 16- by 10-inch rectangle. spread onion over dough and drizzle with half of the pesto; bake for 10 minutes. remove from oven, top with zucchini and remaining pesto. bake until golden, 5 to 7 minutes more, sprinkling with remaining pine nuts during the last 2 minutes of baking.

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