Ending the year right with Garlic Scape Pesto & Potato Pizza

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Happy New year, everyone!  Hubby and I don’t do much for New Year’s Eve…maybe watch a movie or go for a moonlight hike (our plans for tonight).  But I usually try to have a nice meal for dinner, since it’s the last one of the year.  I’ve had a craving for pizza the past few days and since I thawed out a jar of garlic scape pesto earlier this week, this seemed like a great way to use some of it.  I have become addicted to this incredibly easy pizza dough that is basically flour and Greek yogurt, too.  And the great thing about this dough, I don’t have to plan ahead.  If I want to make pizza and it is 4:30 pm, no problem.  The dough comes together in 5 minutes.  For my other pizza dough recipe, it takes at least an hour and a half because it is a yeast-based dough.  I love the yeast-based dough if I plan to make pizza and start my breadmaker in the afternoon so it has plenty of time to rise, but sometimes, the pizza craving hits suddenly and there’s no waiting around.  You get that, right?

This pizza has sautéed red onions and orange bell peppers in addition to the potato.  I used a blue potato because a) they’re gorgeous when sliced and b) in our “rainbow” pack of CSA potatoes, there was only 1 blue potato.  It seemed so lonely.  I had to showcase its glorious interior somehow.  I used some blue cheese (see?  There’s a theme…) and a little bit of shredded Jack cheese.  With the garlic scape pesto as a base, that’s all that is on this pizza.  I thought about adding some chopped spinach, but I didn’t thaw it out and I didn’t want to chance the pizza topping becoming watery.  Next time I’ll plan ahead, won’t I?  Maybe.

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Garlic Scape Pesto and Potato Pizza

Dough:

1 1/2 cups flour

1 cup Greek yogurt

1/2 teaspoon salt

1 1/2 teaspoon baking powder (if you use all-purpose flour, you don’t need this)

Mix the ingredients together in a medium sized mixing bowl.  Let rest for 10-15 minutes before rolling out with a rolling pin.  Place the dough on a greased cookie sheet.

Topping:

2 small or 1 medium potato, sliced 1/16″ thick

1 cup thinly sliced red onion

1 cup chopped bell pepper

1 tablespoon olive oil

1/4 cup garlic scape pesto

1/4 cup crumbled blue cheese

1/2 cup shredded Monterrey Jack cheese

Place the sliced potatoes in a small saucepan and cover with water.  Bring to a boil over medium heat and cook the potatoes until they just begin to soften, about 7 minutes.  Drain and set aside.

While the potatoes are cooking, heat the olive oil in a skillet and add the onions and bell pepper.  Cook over medium heat until the onions begin to soften, about 5 minutes.  Remove from heat.

Spread the garlic scape pesto on the top of the prepared pizza dough.  Top with the onion and pepper mixture.  Spread the potatoes across the pizza, then sprinkle blue cheese and Jack cheese on top.  Bake at 400 degrees F for 10-12 minutes, or until the bottom of the pizza dough begins to brown.

Then do what Hubby and I did tonight: eat the entire thing.

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