| 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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