Pizza with Parsley Pesto and Potatoes

• 1 pound Red Bliss potatoes, sliced 1/3 inch thick
• Salt
• 1 cup packed flat-leaf parsley
• 2 tablespoons chopped walnuts
• 1 garlic clove, minced
• 1/2 cup extra-virgin olive oil
• Pizza Dough
• 3/4 cup shredded Italian Fontina cheese
• 1/4 cup freshly grated Parmigiano-Reggiano cheese

1. Set a pizza stone or oven tiles in the bottom third of the oven.
2. Preheat the oven to 400, allowing at least 45 minutes for the stone to heat.
3. Arrange the potatoes in a single layer on a lightly oiled baking sheet, sprinkle with salt and bake in the upper third of the oven for about 30 minutes, or until tender.
4. Let cool slightly.
5. In a food processor, combine the parsley, walnuts, garlic and 1/2 teaspoon of salt; pulse until finely chopped.
6. With the machine on, add the oil in a thin stream and process until the pesto is smooth.
7. Raise the oven temperature to 500.
8. Roll or stretch 1 piece of the Pizza Dough into an 8-inch round.
9. Place the dough on a floured pizza peel or inverted cookie sheet and arrange one-quarter of the potatoes on top, leaving a 1/2-inch border of dough.
10. Drizzle with one-quarter of the pesto and top with one-quarter of the Fontina and Parmigiano-Reggiano.
11. With a quick motion, slide the pizza onto the hot stone and bake for about 8 minutes, or until the cheese is bubbling and the bottom of the crust is golden and crisp.
12. Transfer the cooked pizza to a plate and serve hot.
13. Repeat with the remaining dough, potatoes , pesto and cheese.

potatoes, salt, parsley, walnuts, garlic, extravirgin olive oil, dough, shredded italian, freshly grated parmigianoreggiano cheese

Taken from www.foodandwine.com/recipes/pizza-with-parsley-pesto-and-potatoes (may not work)