Zucchini Crust Pizza with Pesto and Colorful Heirloom Potatoes
I love going to spas for relaxation, rejuvenation and eating delicious, healthy, usually, beautiful fare. This elegant pizza is all that! I tweaked the original recipe by deleting the salt in the crust and spiking it with lemon juice. Using spinach in the pesto gives it a nice bit of salty flavor, naturally. Squeezing lime juice before roasting the potatoes, makes them pop. The roasted potatoes add sweetness. This pizza hits all the notes and will make your tastebuds happy! All these little tricks make the food healthier without losing its yum factor! FYI, this is a delicious soft crust pizza.
(can be made 1-2 days in advance)
(Choose potatoes equal in size and thickness, preferable long and narrow)
Blend together the kale, spinach, basil, garlic, lemon juice and red pepper flakes in the food processor. The pesto should be thick. With the machine running, pour in the water or vegetable stock, a little bit at a time, adding more, if needed to get to the right consistency. Add black pepper, red pepper flakes and lemon juice to taste.
(can be made in advance)
Preheat the oven to 450℉, place rack in the middle of the oven, and line a baking sheet with parchment paper or a silicone baking mat.
Preheat the oven to 400℉, and place one rack on lowest level in the oven and a second rack at the top of the oven.
Place the pizza crust on a serving tray. Spread the pesto on top and arrange the roasted potatoes on top of the pesto. Slice and serve with delight.