Pizza Di Patate - cooking recipe

Ingredients

For the crust
4 ounces idaho potatoes, peeled and cut into small chunks (or russet potato)
1 1/3 cups unbleached all-purpose flour
salt
1 teaspoon active dry yeast
1/2 cup warm water
For the pesto
1 1/2 cups basil leaves, tightly packed
1/2 cup pine nuts
1/3 cup extra virgin olive oil, plus
1 teaspoon extra virgin olive oil
For the toppings
1 small white onions or 1 small yellow onion, julienned
1 large zucchini, julienned (yellow or green)

Preparation

For the crust:
Boil potato until tender; drain and transfer to a large bowl.
While potato is still warm, use a fork to mash together with flour and 1 teaspoon salt.
Dissolve yeast in warm water; stir together with potato mixture to combine.
Turn out dough onto a work surface and knead for 20 minutes.
Place in a greased bowl, cover with greased plastic wrap, and let rest in a warm place for 1 hour.
For the pesto:
Meanwhile, make a quick pesto: in a blender or food processor, puree basil, 1/3 cup pine nuts, 1/3 cup oil and 1 teaspoon salt until smooth.
Position rack in the center of oven and heat to 450 degrees.
For the toppings:
Season onions with salt.
Toss zucchini with remaining oil.
Grease a baking sheet and spread dough into a 16 by 10 inch rectangle.
Spread onions over the dough and drizzle with half the pesto; bake for 10 minutes.
Remove from oven, top with zucchini and remaining pesto.
Bake until golden, 5 to 7 minutes more,sprinkling remaining pine nuts during the last 2 minutes of baking.