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.
Ingredients Dough 2-1/2 cup all-purpose flour (plain flour, maida) 1/2 teaspoon sugar 1/2 teaspoon salt 1-1/2 tablespoons dry yeast 3 tablespoons olive oil preferred, Approx. 1 cup lukewarm water, 110 degree F About 2 tablespoons of all-purpose flour for rolling
Sauce 3 cups crushed tomatoes 2 tablespoons olive oil preferred 1 teaspoons Italian herbs 1 teaspoon salt 2 teaspoons sugar 1/8 teaspoon black pepper ¼ teaspoon chili flake 2 teaspoons corn starch
Topping 2 cups shredded mozzarella cheese 1 cup sliced bell pepper in small pieces (capsicum, Shimla mirch) 1 cup sliced mushrooms
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.
Dough
2-1/2 cup all-purpose flour (plain flour, maida)
1/2 teaspoon sugar
1/2 teaspoon salt
1-1/2 tablespoons dry yeast
3 tablespoons olive oil preferred,
Approx. 1 cup lukewarm water, 110 degree F
About 2 tablespoons of all-purpose flour for rolling
Sauce
3 cups crushed tomatoes
2 tablespoons olive oil preferred
1 teaspoons Italian herbs
1 teaspoon salt
2 teaspoons sugar
1/8 teaspoon black pepper
¼ teaspoon chili flake
2 teaspoons corn starch
Topping
2 cups shredded mozzarella cheese
1 cup sliced bell pepper in small pieces (capsicum, Shimla mirch)
1 cup sliced mushrooms