| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Swiss | 1 | Servings | |
INGREDIENTS
| 1 | pk | (32-ounce) frozen bread dough |
| 1 | lb | New potatoes |
| 1 | Jar; (3.5-ounce) pesto sauce, divided | |
| 8 | oz | Thinly sliced ham |
| 2 | c | (8 ounces) grated Gruyère or Swiss cheese |
| 1/4 | c | Chopped green onions |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
INSTRUCTIONS
Thaw 1 (32-ounce) package frozen bread dough. Roll dough to 1/4-inch thickness on a lightly floured surface, and cut into 4 rounds. Brush 1 side of each round with 1 1/2 teaspoons olive oil, and place, oiled side down, on grill rack over medium-high heat (350° to 400°). Grill, without grill lid, 2 to 3 minutes or until light grill marks appear on bottoms. Brush tops with 1 1/2 teaspoons olive oil, and turn oiled side down. Sprinkle evenly with toppings, and cook pizzas by desired recipe. Bring potatoes and water to cover to a boil in a large saucepan over medium-high heat; cover, reduce heat, and simmer 20 minutes or until tender. Drain and cool slightly. Cut potatoes into thin slices, and toss with 1/4 cup pesto. Spread each pizza crust with 1 tablespoon pesto. Top each pizza crust evenly with potatoes, sliced ham, and remaining ingredients. Grill, covered with grill lid, over medium-high heat (350° to 400°) about 3 minutes or until slightly crisp. Yield: 4 pizzas. Posted to MC-Recipe Digest V1 #1039 by Suzy Wert <SuzyWert@aol.com> on Jan 23, 1998
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