Homemade pizza is a fun evening meal, particularly if made with healthy, fresh ingredients. It’s also quick to the table. Nothing tempts the appetite like the scent of fresh pizza baking in the oven, and nothing rewards the cook more than the ultimate compliment: “Can I have another piece?”
A topping of roasted red potato slices and creamy, spinach-basil-tomato pesto puts a new spin on traditional pizza. Delicious on a basic pizza dough, this combination also pairs well with an easy cornmeal crust.
Because the basic dough needs time to rise, allow two hours before you are ready to serve your pizza.
Roasted red potato pizza with spinach-basil pesto
Recipe key: Fast, Healthy
Prep: 25 minutes
Cook: 22 minutes
Makes: 1 (14-inch) pizza (8 slices)
6 small red potatoes, thinly sliced, about 2 cups
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1 teaspoon canola oil
1/4 teaspoon regular or herbed salt or to taste
Freshly ground pepper
Cornmeal for dusting
1 recipe basic pizza dough, see recipe
1/2 cup each: minced spinach leaves, chopped parsley
1/4 cup each: coarsely chopped walnuts, grated Parmesan cheese
3 tablespoons olive oil
1 tablespoon each: dried basil, minced garlic
1/4 teaspoon tomato paste
1. Heat oven to 450 degrees. Place potatoes in a medium bowl; sprinkle with the oil, salt and pepper to taste, tossing to coat the potatoes. Place potatoes on an oiled baking sheet; roast until browned, 10-12 minutes.
2. Lightly oil a 14-inch-diameter pizza pan or large baking sheet; sprinkle with cornmeal. Roll out pizza dough into a circle on a lightly floured surface. Place dough in pizza pan; press edges into a 1-inch rim.
3. Put spinach, parsley, walnuts, cheese, olive oil, basil, garlic and tomato paste into a blender or food processor; puree to a paste. Spread mixture thickly on pizza dough; place potatoes evenly on top. Bake pizza until dough is lightly browned, 12-15 minutes.
Nutrition information
Per slice: 236 calories, 36% of calories from fat, 10 g fat, 1.5 g saturated fat, 2 mg cholesterol, 32 g carbohydrates, 7.4 g protein, 265 mg sodium, 5 g fiber
Basic pizza dough
Prep: 20 minutes
Stand: 5 minutes
Rise: 50 minutes
Makes: 1 large pizza crust (8 slices)
1 cup lukewarm water (98-100 degrees)
1 teaspoon honey or light corn syrup
1 envelope (1/4 ounce) active dry yeast
2 cups whole-wheat or unbleached white flour
1 teaspoon olive oil
1/2 teaspoon regular or herbed salt
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1. Combine the water, honey and yeast in a large bowl, stirring until yeast fully dissolves. Let mixture stand at room temperature 5 minutes.
2. Stir in 1 cup of the flour; mix well. Let batter rise 20 minutes. Stir dough down; add remaining 1 cup of the flour, oil and salt.
3. Turn dough onto floured board; knead 5 minutes, dusting with additional flour as needed to prevent stickiness. Dough should have a smooth, elastic consistency.
4. Place dough in a large, lightly oiled bowl; cover with a dish towel. Let rise 30 minutes; dough is now ready to use for pizza.
Nutrition information
Per slice: 112 calories, 9% of calories from fat, 1.2 g fat, 0.2 g saturated fat, 0 mg cholesterol, 23 g carbohydrates, 4.5 g protein, 147 mg sodium, 3.9 g fiber