When you’re ready to switch from your usual pepperoni and mushroom, this new potato pizza with asparagus pesto is a game changer. The pesto can be made ahead of time, any that’s leftover may be tossed with pasta, spread on a sandwich, or brushed on chicken or fish. It also makes a fabulous pizza – no complaints here!
For the crust:
- 1 package active dry yeast (2 1/4 teaspoons)
- 1 teaspoon granulated sugar
- 2/3 cup warm water
- 1 2/3 cups flour
- 3/4 teaspoon salt
- 2 teaspoons oil
- Stir yeast and sugar into the warm water, let it stand until foamy – about 10 minutes. Using a metal blade in a food processor, add the flour and salt, then slowly add the yeast mixture. Let it process for about 45 seconds, until the dough pulls away from the sides of the bowl. Add the oil through the feed tube and process for another minute.
- Roll dough out on a lightly floured surface into a 14 inch circle. Place dough on an oiled baking sheet.
- Preheat oven to 425º. When oven comes to temperature, bake pizza shell for 5 minutes, remove from oven.
For the pesto:
- 1 bunch of asparagus
- 1 1/2 cups basil leaves
- 2 cloves garlic
- 1 teaspoon Kosher salt
- 1/4 cup walnuts
- 4 to 5 tablespoons olive oil
- 1/4 cup freshly grated locatelli or parmesan
1. While the dough is baking, cook the asparagus in boiling water for 3-5 minutes. Remove from heat and transfer into an ice bath.
2. Add asparagus, basil, garlic, kosher salt, walnuts, cheese and olive oil in the food processor and pulse until blended. Makes about one cup.
For the toppings:
- 6 to 7 new potatoes, boiled, skins removed, sliced
- 1 1/2 cups shredded mozzarella cheese
- Spread the pesto on the pizza shell, top with mozzarella and potato slices. Bake for 15 minutes, check the bottom of the pie to make sure it’s golden.