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Pizza with Dill Pesto and Potato

Servings = 1 | Serving size =1 pizza

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16.

This recipe also requires making Whole Wheat Pizza Dough and Dill Pesto

This recipe doesn’t keep well. The dill pesto can be used for sandwiches or pasta dishes.

1 quart	water
2 small	red potatoes
2 Tbsp	dill pesto
1/2 ounce	fresh mozzarella (small dice)
1/4	whole wheat pizza dough
	fresh ground black pepper

Place the water in a stock pot over high heat. Bring to a boil and add the potatoes. Cook the potatoes until slightly tender. Remove and allow them to cool. Slice into rounds about 1/4 inch thick.

Pizza is best baked on a pizza stone but a cookie sheet will work as well. Place the baking stone or cookie sheet in an oven that has been preheated to 500°F.

Using 1/4 of the pizza dough recipe (for each pizza), gently stretch into 8 inch rounds. Don’t work too hard to get a perfectly round shape.

Once the dough is formed, place the pizza dough on a floured peel and spread the pesto over the dough. Top with slices of potato and sprinkle with the mozzarella.

Place the pizza on the heated pizza stone and bake for about 12 – 15 minutes until the crust is golden brown.

Nutrition Facts

Serving size: 1 pizza (includes dough and toppings) | Servings 1

Calories 502 | Calories from Fat 116

Amount Per Serving (% Daily Value)

Total Fat 13g (21%) | Saturated Fat 4g (18%)

Monounsaturated Fat 6g | Trans Fat 0g

Cholesterol 14 mg (5 %) | Sodium 453 mg (19 %)

Total Carbohydrates 82g (27%) | Sugars 7g

Dietary Fiber 11g (43%) | Protein 18g

Vitamin A 11% | Vitamin C 46 % | Calcium 18% | Iron 27%

Vitamin K 9 mcg  | Potassium  843 mg | Magnesium  133 mg