{"id":25,"date":"2013-02-06T07:30:09","date_gmt":"2013-02-06T07:30:09","guid":{"rendered":"http:\/\/960development.com.s142956.gridserver.com\/themes\/recipe-theme\/?post_type=recipe&#038;p=25"},"modified":"2021-09-18T23:25:59","modified_gmt":"2021-09-18T23:25:59","slug":"pesto-pizza-with-roasted-garlic-potato","status":"publish","type":"recipe","link":"https:\/\/foodrecipes.inspirythemes.com\/classic\/recipe\/pesto-pizza-with-roasted-garlic-potato\/","title":{"rendered":"Pesto Pizza With Roasted Garlic &amp; Potato"},"content":{"rendered":"<h3 class=\"blue\">Ingredients<\/h3><ul><li class=\"ingredient\" itemprop=\"recipeIngredient\">24 ounces pizza dough, divided<\/li><li class=\"ingredient\" itemprop=\"recipeIngredient\">1\/2 cup all-purpose flour, for dusting<\/li><li class=\"ingredient\" itemprop=\"recipeIngredient\">About 1 cup pesto<\/li><li class=\"ingredient\" itemprop=\"recipeIngredient\">2-3 cups grated mozzarella\/provolone cheese<\/li><li class=\"ingredient\" itemprop=\"recipeIngredient\">1 cup roasted or confit garlic cloves<\/li><li class=\"ingredient\" itemprop=\"recipeIngredient\">4 red skinned potatoes, very thinly sliced<\/li><li class=\"ingredient\" itemprop=\"recipeIngredient\">1\/2 teaspoon Italian seasoning<\/li><li class=\"ingredient\" itemprop=\"recipeIngredient\">Olive oil<\/li><li class=\"ingredient\" itemprop=\"recipeIngredient\">Kosher salt and freshly ground black pepper<\/li><li class=\"ingredient\" itemprop=\"recipeIngredient\">Crushed red pepper flakes<\/li><\/ul>\n<h3 class=\"blue\">Method<\/h3><div><h4 class=\"red me-steps\"><span class=\"stepcheck\"><\/span>Step 1<\/h4><p class=\"instructions\" itemprop=\"recipeInstructions\">Place a pizza stone in the lower third of the oven and preheat to 500\u00b0.  Allow the stone to heat for at least half an hour before baking pizzas.<\/p><h4 class=\"red me-steps\"><span class=\"stepcheck\"><\/span>Step 2<\/h4><p class=\"instructions\" itemprop=\"recipeInstructions\">Allow the pizza dough to come to room temperature.  On a lightly-floured work surface, form the dough into two large balls, collecting the sides and tucking them under to create a smooth outer surface.  Cover the dough with a damp towel and allow to rest for at least 20 minutes.<\/p><h4 class=\"red me-steps\"><span class=\"stepcheck\"><\/span>Step 3<\/h4><p class=\"instructions\" itemprop=\"recipeInstructions\">Meanwhile, blanch the potato slices in boiling water until just cooked through, anywhere between 1 \u2013 2 minutes.  Drain and allow to cool slightly before drying the slices with paper towels and coating them with a touch of olive oil, a pinch of Italian seasoning and kosher salt.<\/p><h4 class=\"red me-steps\"><span class=\"stepcheck\"><\/span>Step 4<\/h4><p class=\"instructions\" itemprop=\"recipeInstructions\">Generously dust a wooden peel or the back of a sheet pan with flour or cornmeal. With lightly-floured hands, press the dough with your fingertips to form a flattened disk.  Lift the dough up and use the back of your knuckles to stretch and thin-out the dough into a circle with a diameter of 12-inches. Be careful to preserve the edge of the dough if you want a light, chewy crust. Carefully position the stretched dough onto the prepared peel or baking sheet.<\/p><h4 class=\"red me-steps\"><span class=\"stepcheck\"><\/span>Step 5<\/h4><p class=\"instructions\" itemprop=\"recipeInstructions\">Using a large spoon, spread an even layer of the pesto onto the dough and carefully spread it to within 1\/2-inch of the edge, being careful to leave a sauce free edge.  Top with an even layer of the grated mozzarella\/provolone cheese followed by slices of parboiled potatoes and roasted garlic cloves.  Top with a light sprinkling of a bit more mozzarella, season with salt to taste and a pinch of red pepper flakes.  Lightly brush the exposed crust with a bit of olive oil (or leftover garlic) oil to promote browning.<\/p><h4 class=\"red me-steps\"><span class=\"stepcheck\"><\/span>Step 6<\/h4><p class=\"instructions\" itemprop=\"recipeInstructions\">Carefully slide the pizza onto the preheated stone and bake until the crust is crisped and golden and the cheese is bubbling and just beginning to brown, about 6-7 minutes.  Remove the pizza from the oven and allow it to rest for a few minutes before slicing.<\/p><\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mention potatoes on pizza and you\u2019ll get one of two responses. From the folks who\u2019ve tried it, you can expect an enthusiastic thumbs up. From everyonce else: a resounding \u201chuh?\u201d That\u2019s the thing about pizza with potato \u2013 it sounds strange, until you try it, and then you just get it.<\/p>\n<p>Tasting the \u2018You Say Potato\u2019 slice for the first time at Escape from New York Pizza on Haight Street in San Francisco was this moment for me.  Still in high school at the time, far out pizza toppings went about far as bacon and clams as in my Dad\u2019s favorite New Haven-style pie from Pepe\u2019s in New Haven, Connecticut.  A diehard pepperoni fan, I was blown away by the idea of putting a potato on a pizza.  Actually I probably wouldn\u2019t have tried it had my vegetarian buddy not touted it as being \u201cthe best\u201d slice of pizza he\u2019d ever eaten.  He was right. Tender yet toothsome potatoes and savory whole-roasted garlic cloves come together in a one of a kind pesto pizza experience.<\/p>\n<p>Over a decade later, I finally got around to trying it at home.  Don\u2019t wait as long as I did; add this unbeatable flavor combination to your pizza-making repertoire now.  Then when someone mentions potatoes on a pizza, you\u2019ll know.<\/p>\n","protected":false},"author":1,"featured_media":910,"comment_status":"closed","ping_status":"closed","template":"","tags":[15,21,24,25],"recipe_type":[58],"cuisine":[51],"course":[33],"ingredient":[37,50,57],"skill_level":[35],"class_list":["post-25","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","tag-garlic","tag-pizza","tag-potato","tag-roasted","recipe_type-pizzas","cuisine-german","course-appetizer","ingredient-black-pepper","ingredient-flour","ingredient-pesto","skill_level-beginner","clearfix","recipe-listing-item"],"_links":{"self":[{"href":"https:\/\/foodrecipes.inspirythemes.com\/classic\/wp-json\/wp\/v2\/recipes\/25","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodrecipes.inspirythemes.com\/classic\/wp-json\/wp\/v2\/recipes"}],"about":[{"href":"https:\/\/foodrecipes.inspirythemes.com\/classic\/wp-json\/wp\/v2\/types\/recipe"}],"author":[{"embeddable":true,"href":"https:\/\/foodrecipes.inspirythemes.com\/classic\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodrecipes.inspirythemes.com\/classic\/wp-json\/wp\/v2\/comments?post=25"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodrecipes.inspirythemes.com\/classic\/wp-json\/wp\/v2\/media\/910"}],"wp:attachment":[{"href":"https:\/\/foodrecipes.inspirythemes.com\/classic\/wp-json\/wp\/v2\/media?parent=25"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodrecipes.inspirythemes.com\/classic\/wp-json\/wp\/v2\/tags?post=25"},{"taxonomy":"recipe_type","embeddable":true,"href":"https:\/\/foodrecipes.inspirythemes.com\/classic\/wp-json\/wp\/v2\/recipe_type?post=25"},{"taxonomy":"cuisine","embeddable":true,"href":"https:\/\/foodrecipes.inspirythemes.com\/classic\/wp-json\/wp\/v2\/cuisine?post=25"},{"taxonomy":"course","embeddable":true,"href":"https:\/\/foodrecipes.inspirythemes.com\/classic\/wp-json\/wp\/v2\/course?post=25"},{"taxonomy":"ingredient","embeddable":true,"href":"https:\/\/foodrecipes.inspirythemes.com\/classic\/wp-json\/wp\/v2\/ingredient?post=25"},{"taxonomy":"skill_level","embeddable":true,"href":"https:\/\/foodrecipes.inspirythemes.com\/classic\/wp-json\/wp\/v2\/skill_level?post=25"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}