Potato Crust Pesto Pizza

Course :	Pizza
From:	HungryMonster.com
Serves:	1

Ingredients:

3	Cups	diced potatoes -- (750 mL)
2	tablespoons	olive oil -- (25 mL)
1	Cup	all-purpose flour -- (250 mL)
2	tablespoons	grated parmesan cheese -- (25 mL)
1	teaspoon	dried basil -- (5 mL)
1/4	teaspoon	salt -- (1 mL)
1/4	teaspoon	freshly ground pepper -- (1 mL)
1/3	Cup	pesto sauce -- (75 mL)
1/4	Cup	sliced black olives -- (50 mL)
1/4	Cup	thinly sliced red bell peppers -- (50 mL)
1/2	Cup	shredded part-skim mozzarella cheese (about 2 oz (40 g))-- (125 mL)
4	ounces	boneless -- (125 g) grilled chicken breast.

Preparation:

Preheat oven to 425 F (220 C); 10 inch (3 L) springform pan sprayed with vegetable spray In a saucepan add cold water to cover potatoes. Bring to boil; cook 10 minutes or until tneder when pierced with a tip of a knife. Drain; mash with oil. Stir in flour, parmesan, basil, salt and pepper until well mixed. Do not overmix. Press onto bottom of prepared pan. Bake 15 minutes or until golden at edges. Spread with pesto. Sprinkle with black olives, red peppers and mozzarella. Return to oven; bake 10 minutes.

Nutritional Information:

1545 Calories (kcal); 73g Total Fat; (42% calories from fat); 40g Protein; 186g Carbohydrate; 31mg Cholesterol; 1590mg Sodium