TANDOORI POTATO PIZZA

                                                

INGREDIENTS

CRUST

• Use one third of pizza dough (enough for one medium pizza): SAUCE 
• Arugula Pesto

TOPPINGS

• 3 medium red skin potatoes cleaned and cut into 1 cubes
• ½ teaspoon salt
• 2 quart water
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon salt-free seasoning blend of your choice
• ¼ teaspoon red pepper flake
• ¼ teaspoon salt 1 cup cheese shredded

DIRECTION

• Preheat oven to 400°
• In a stock pot, or large sauce pan, bring ½ teaspoon salt and water to a boil over high heat
• Once boiling, add the potatoes and cook until fork tender, about 10 minutes.
• While potatoes are boiling mix the following in a small mixing bowl, salt-free seasoning, red pepper flakes, ¼ teaspoon salt.
• Once the potatoes are removed from the stove and strained, add them to the seasoning mix.
• Toss to coat.
• Place coated potatoes in a roasting pan and roast at 400° for about 30 minutes or until golden brown, stirring once during the cooking process.
• While the potatoes are roasting, shape your dough into the desired shape, adding as little flour as possible.
• Poke several small holes in the crust with a fork to prevent bubbling.
• Transfer pizza dough to whatever, pan, stone, etc you will be using for cooking.
• Once you have removed the potatoes from the oven, increase heat to 500°.
• Brush crust with a bit of olive oil, and cook without toppings for about 5 minutes. Add pesto and spread evenly.
• Then add roasted potatoes, and mozzarella.
• Cook for 10 or so minutes more, or until golden brown.