GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.
"We live in an age when pizza gets to your home before the police." -Jeff Arder, Comedian
The refrigerator light goes on...
This recipe is designed to use fresh mozzarella and not the dry American type that pizza joints use. Fresh mozzarella is so rich and melts wonderfully. You’ll love it with the Dill Pesto and potatoes.
Potato Choices - Pizza
I think that the best potatoes for my Dill Pesto Potato Pizza are the small red ones. They are waxy enough after being cooked to hold together well and still have a great potato flavor.
This recipe doesn’t keep well. The dill pesto can be used for sandwiches or pasta dishes.
1 quart
water
2 small
red potatoes
2 Tbsp
dill pesto
1/2 ounce
fresh mozzarella (small dice)
1/4
whole wheat pizza dough
fresh ground black pepper
Place the water in a stock pot over high heat. Bring to a boil and add the potatoes. Cook the potatoes until slightly tender. Remove and allow them to cool. Slice into rounds about 1/4 inch thick.
Pizza is best baked on a pizza stone but a cookie sheet will work as well. Place the baking stone or cookie sheet in an oven that has been preheated to 500°F.
Using 1/4 of the pizza dough recipe (for each pizza), gently stretch into 8 inch rounds. Don’t work too hard to get a perfectly round shape.
Once the dough is formed, place the pizza dough on a floured peel and spread the pesto over the dough. Top with slices of potato and sprinkle with the mozzarella.
Place the pizza on the heated pizza stone and bake for about 12 – 15 minutes until the crust is golden brown.
Nutrition Facts
Serving size = 1 pizza (includes dough and toppings)
Servings = 1
Amount Per Serving
Calories 502
Calories from Fat 116
% Daily Value
Total Fat 13g
21%
Saturated Fat 4g
18%
Monounsaturated Fat 6g
Trans Fat 0g
Cholesterol 14mg
5%
Sodium 453mg
19%
Total Carbohydrates 82g
27%
Dietary Fiber 11g
43%
Sugars 7g
Protein 18g
Vitamin A 11%
Vitamin C 46%
Calcium 18%
Iron 27%
Vitamin K 9 mcg
Potassium 843 mg
Magnesium 133 mg
Dr. Gourmet Healthy Recipes : Main Course : Pizza with Dill Pesto and Potato
