| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
California |
|
8 |
Servings |
INGREDIENTS
|
|
Safflower oil and cornmeal |
|
|
To coat pizza pan |
| 1 |
|
Recipe |
| 2 |
c |
Thinly sliced red-skinned |
|
|
New potatoes |
|
|
Herbal salt substitute |
|
|
Freshly ground pepper |
| 1 |
ts |
Safflower oil |
| 1/2 |
c |
Minced spinach leaves |
| 1/2 |
c |
Chopped parsley |
| 1 |
tb |
Minced garlic |
| 1/4 |
c |
Coarsely chopped walnuts |
| 3 |
tb |
Olive oil |
| 1/4 |
c |
Grated Parmesan cheese |
|
|
Basic Pizza Dough |
INSTRUCTIONS
1. Preheat oven to 450 degrees F. Lightly oil a 14-inch-diameter pizza pan
or large baking sheet and sprinkle with cornmeal. On a lightly floured
surface, roll pizza dough into a circle. Place in pizza pan and press edges
into a 1-inch rim.
2. Lightly oil a second baking sheet. Place sliced potatoes in a bowl and
sprinkle with salt substitute, pepper, and the 1 teaspoon safflower oil.
Toss well to coat evenly. Place on prepared second baking sheet and roast
until browned (about 10 minutes).
3. Place spinach, parsley, basil, garlic, walnuts, olive oil, and cheese
into a blender or food processor and puree to the consistency of a paste.
Spread thickly on pizza dough. Place roasted potatoes on top. Bake pizza in
oven until dough is lightly browned (about 15 minutes). Serve hot.
Makes 1 fourteen-inch pizza.
Recipe By : the California Culinary Academy
From: Date: 05/27
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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