- Details
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Parent Category: Recipes
INGREDIENTS:
* 1 teaspoon salt
* 1 teaspoon freshly cracked black pepper
* 4 tablespoons cornstarch
* 1 1/2 pounds Idaho Potatoes (about 4 medium), scrubbed
* 3 tablespoons extra virgin olive oil, divided
* 1/4 cup beef or chicken broth
* 1/2 cup prepared basil pesto
* 1 cup cooked, shredded chicken
* 1 red bell pepper, seeded and cut into rings
* 4 ounces crumbled feta cheese
* 1/4 cup grated parmesan cheese
* 8 to 10 fresh basil leaves, torn into pieces
DIRECTIONS:
1. Preheat oven to 400°. In a small bowl, stir together the salt,
pepper and cornstarch; set aside. Using a food processor or mandoline,
slice potatoes very thinly and place them in a large mixing bowl.
Sprinkle half of the cornstarch mixture over the potato slices; toss
the potatoes, then sprinkle them with the remaining cornstarch mixture.
2. Brush 1 tablespoon of the olive oil over a 12-inch round pizza pan.
Layer the potatoes on the pan, overlapping the slices in concentric
circles (cover the pan completely). Sprinkle the potatoes with the
broth, brush them with the remaining oil, then press the potatoes down
firmly with your clean hands to compact them into a crust. Move the
oven rack to its lowest position, and bake the potato crust for 20 to
30 minutes, or until edges are browned and potatoes are tender.
3. Remove the potato crust from the oven and spread the pesto over the
potatoes using a rubber spatula. Top the pizza with the cooked
chicken, pepper rings, feta and parmesan cheese. Return the pizza to
the oven for another 10 minutes, or until feta is softened and the
pizza is heated through. Remove from the oven, sprinkle with basil and
cut into wedges. Use a spatula to loosen the potato crust from the pan.
918
Approximate nutritional analysis per serving: 430 calories, 47 mg
cholesterol, 854 mg sodium, 18 g protein, 24 g fat, 37 g carbohydrates.
(does not include optional ingredients)
