Idaho Potato Crusted Pizza
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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
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
Move oven rack to its lowest position. Preheat oven to 400 degrees. In a small bowl, stir together salt, pepper and cornstarch; set aside. Using a food processor, slice potatoes thinly and place them in a large bowl. Sprinkle half of cornstarch mixture over potatoes; toss potatoes, then sprinkle them with remaining cornstarch mixture and toss again.
Brush 1 tablespoon of olive oil over a 12-inch round pizza pan. Layer potatoes on the pan, overlapping slices (cover pan completely). Sprinkle potatoes with broth; brush them with remaining oil, then press down firmly to compact them into a crust. Bake potato crust for 20-30 minutes or until edges are browned and potatoes are tender.
Remove potato crust from oven and spread pesto over potatoes using a rubber spatula. Top pizza with cooked chicken, pepper rings, feta and Parmesan cheeses. Return pizza to oven for 10 minutes or until feta is softened and pizza is heated through. Remove from oven, sprinkle with basil and cut into wedges.
Makes 6 main course servings or 8 appetizer servings.