Saturday, February 26, 2011

Pesto Pizza with Roasted Potatoes and Feta

This is a really good one. I love having a stash of pesto in the freezer all winter long. You can add mozzarella on top of this if you like, but it's not at all necessary and the presentation is quite lovely without it.

3 small potatoes (about 1/2 lb), peeled and sliced 1/8-inch thick
olive oil
Salt and pepper
1 14-inch pizza crust
1/2 cup basil pesto
1 medium shallot, minced (optional)
2-3 oz. crumbled feta

Preheat the oven to 400 degrees. Lay the slices potatoes out in a single layer on a baking sheet and paint lightly with olive oil. Sprinkle with salt and pepper. Bake for 15-20 minutes, until soft.

While the potatoes roast, form the pizza crust and paint it lightly with olive oil. Spread the pesto over the crust.

When the potatoes are done, remove them from the oven and turn the heat up to 450 degrees. Lay the potatoes in a single layer over the pesto. Sprinkle the shallots over the potatoes, then add the feta. Bake for 15-18 minutes, until the crust is done and the cheese begins to brown.

Serves 3-4.

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