This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
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
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.
Servings: 1 | Serving size: 1 pizza
Cooking Time: 30 Minutes
This recipe can easily be multiplied, and leftovers are, well, cold pizza. Use the extra dill pesto for sandwiches or pasta dishes.
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.
Serving size: 1 pizza (includes dough and toppings)
|Calories 502||Calories from Fat 116|
|% Daily Value|
|Total Fat 13g||21%|
|Saturated Fat 4g||18%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 82g||27%|
|Dietary Fiber 11g||43%|
|Vitamin A 11%||Vitamin C 46%|
|Calcium 18%||Iron 27%|
|Vitamin K 9 mcg||Potassium 843 mg|
|Magnesium 133 mg|