Author Notes
Pizza topped with pink potatoes, a basil drizzle, goat cheese and microgreens. —Elizabeth Williams
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Ingredients
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1
pizza dough
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2 cups
tightly packed basil
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1/2 teaspoon
sea salt
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2-3 tablespoons
olive oil
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1
small garlic clove
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2-3
small waxy potatoes
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2 ounces
goat cheese, crumbled
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2 ounces
micro, or baby, greens
Directions
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Preheat oven to 500 for at least 20 minutes. Place a baking stone or baking sheet in the oven to preheat.
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Combine basil, salt and garlic in a food processor. Turn on to puree. With the machine running, drizzle in the olive oil. You may need to stop and scrape the sides of the workbowl a few times. Set aside.
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Lay out a sheet of parchment paper on your work space. Using floured hands, pull and press the pizza dough into your desired shape on the parchment.
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Spread the basil mixture over the dough. Top with potato slices, mostly in a single layer, but some can overlap. Layer dollops of goat cheese on top.
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Take the baking stone out of the oven. Transfer the pizza, parchment and all, to the stone, and place back in the oven. Cook for 10-15 minutes. The dough should be starting to brown, and potatoes should be cooked through.
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To serve, lay the greens atop the pizza and cut into wedges.
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