Potato Pesto Feta Pizza
All reviews for shrimp and feta cheese pasta.
Recipe Summary Potato Pesto Feta Pizza
This is a potato pizza with pesto, red onions, feta and much, much more. While it may sound odd on paper, it's quite delicious, and makes a good case for exceptions to the no starch-with-starch rule. Besides, it was a request from my mother-in-law, so what could I say?
Ingredients | Baked Feta Cheese Pasta4 Yukon Gold potatoes1 tablespoon cornmeal1 ½ pounds prepared pizza dough1 cup prepared basil pesto saucesalt and ground black pepper to taste1 cup finely grated Parmigiano-Reggiano cheese6 ounces shredded Fontina cheese½ red onion, thinly sliced4 ounces crumbled feta cheeseDirectionsPreheat oven to 425 degrees F (220 degrees C).Scrub and dry potatoes, then prick several times with a fork and place onto a baking sheet. Bake in the preheated oven until the potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove, cool, and cut into slices about 1/4-inch thick.Sprinkle cornmeal over a half sheet pan. Stretch pizza dough over cornmeal to fit the pan; spread pesto sauce over dough.Lay potatoes over the pesto in a single layer; season with salt and pepper to taste and sprinkle Parmigiano-Reggiano cheese over potatoes. Sprinkle Fontina cheese, red onion slices, and feta cheese on top.Bake in the preheated oven on the bottom rack for 10 minutes. Transfer pan to the middle rack and bake until crust is light golden and crisp, 5 to 7 minutes.Info | Baked Feta Cheese Pastaprep:
10 mins
cook:
1 hr 10 mins
total:
1 hr 20 mins
Servings:
10
Yield:
10 servings
TAG : Potato Pesto Feta PizzaMain Dish Recipes, Pizza Recipes,