Potato Crust Pesto Pizza
Grrrrrgh!
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