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Look What I Made: Pesto Pizza with Roasted Garlic and Potatoes


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I don't think I've ever mentioned it before, but I am a big fan of StumbleUpon, which is sort of like internet roulette with your relevant interests. You install a toolbar into your browser, hit the "Stumble!" button, and get taken to a random website. I have found so many excellent food sites this way. My food bookmarks through StumbleUpon are so full of stuff that I will never be able to cook it all.
A couple of week ago, StumbleUpon brought me to this pizza recipe, and I knew I had to make it. It has so many things I love: pizza, pesto, potatoes, and garlic. I couldn't resist it, especially since I had just received a mandolin slicer in the mail and had yet to test it out.

Now, I have a few things to say about the logistics of the recipe. I think it's more complicated than it has to be. Admittedly, I used store bought dough, which immediately made quite a few of the instruction irrelevant. There was no need to let it rise, for example. There was also no need to knead the dough or to flour anything or to find a pizza peel (peal?). I just rolled my crust onto a standard cookie sheet and spread it out to meet the edges. Easy, and it tasted just fine. Oh, and I also baked the pizza on the cookie sheet. No worrying about trying to slide the pizza onto the baking stone. My baking stone wasn't large enough for that, anyway.
What I'm getting at here is that you can follow the directions precisely if you'd like, but you don't have to.
I also want to comment on the amount of potatoes this calls for. Granted, I sort of halved the recipe, since I didn't need to make two pizzas (one alone is going to feed me for the next few days). However, I didn't even make it to two potatoes before I said, "This is way too much potato." Maybe the authors were slicing their potatoes more thickly than I was, but one potato would have been sufficient for me. As it was, I probably sliced one and three-fourths potatoes, and ended up with enough slices to cover the pizza, make microwave potato chips, and STILL have a good two dozen slices left over.
My new mandolin slicer rocks, by the way. This could be the source of my issue:

Look at those! They're translucent they're so thin. They may even be waffer thin. (I will give ten points to anyone who gets that reference)
Anyway, my experience is that 2 thinly sliced potatoes is too much.
Dough and potato opinions aside, this pizza was pretty awesome, if a touch salty. The potatoes had a really great texture, and the garlic was soooo good.

I did make one major mistake, though. I over-oiled the baking sheet when I should have floured it instead. Therefore, my crust was a little overly oily on the bottom. Overall, though

I can't complain.


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