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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.

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