Potato Pesto Pizza

Posted 2015-04-12 by The Messy Vegan ⇒ follow

If you are looking for a pizza that does not require any cheese or dairy products, look no further then this delicious . You can use a store bought pizza base or use this recipe to make your own. Perfect for a lazy weekend or sharing with friends.

Preparation Time: 60 minutes
Cooking Time: 35 minutes
Makes: 2 x 30cm Pizzas

Ingredients
Pizza Dough
3 3/4 cup plain flour
1 3/4 cup warm water
2 tsp dried yeast
2 pinches of salt

Toppings
1 cup of basil pesto
1 can diced tomatoes
2tbsp minced garlic
1/4 cup pine nuts
2 potatoes
Vegetable/olive oil
Salt & pepper

Method

Preheat the grill of your oven for the potato chips.

In a small bowl add warm water and yeast. Use a metal spoon to stir until combined. Set aside and allow to activate for approximately 5 minutes or until it looks frothy on top.

Meanwhile, in a large bowl add flour and salt and stir to combine. Make a well in the centre of the flour and pour yeast mixture into it. Stir until it starts to form a wet dough ball.

Transfer to a floured surface and knead for approximately 3 minutes or until dough becomes less tacky. Add dough ball into a floured or oiled bowl, cover and allow to rest for 45 minutes.

Peel your potatoes and slice into discs about 3-4mm thin. I have used a mandolin, however you can use a knife just be very careful!

Place potato chips onto baking trays (it will go across two). Lightly oil and season with salt and pepper. Bake the potato chips for 5-7 minutes each side or until very lightly golden.

Once your chips are finished baking, place aside to cool. Preheat your oven to 200 degrees.

When your dough is fully rested (it should be about double the size it was to start with), transfer back to your floured surface and knead for a further 2 minutes.

Roll out into preferred shape and place on baking/pizza trays.