Potato and Red Pesto Pizzettas
Ingredients
- 6 tablespoons red pesto
- 8 Swedish oat bread triangles or 4 medium-sized flat breads
- 4 new potatoes, parboiled (peeled if you like)
- A pinch of dried rosemary
- A pinch of thyme
- Organic olive oil
- Salt and pepper to taste
- Lemon juice
- A couple of handfuls of fresh rocket or arugula
Red pesto
- 150 g marinated sun-dried tomato halves in oil (approx. 24)
- 90 ml oil reserved from jar
- A handful of basil leaves
- 1/2 tsp garlic powder
- 1/2 tsp onion powder (optional)
- 30 g pine nuts (approx. 5 tbsp)
- 1 tbsp balsamic vinegar
- 1 tbsp white or red wine vinegar
Preparation
Red pesto making
Blitz all ingredients in a small food processor until desired consistency is reached. If not using sun-dried tomatoes in oil: Cover 24 sun-dried tomato halves with boiling water in a medium-sized bowl and let soak for around 20 minutes. Replace garlic powder with 2-3 cloves chopped fresh garlic and add 100 ml olive oil plus salt to taste to the mix with all the other ingredients listed above. Blitz all ingredients in a small food processor until desired consistency is reached.
Pizzetta assembly
Preheat oven to 220°C/425F (fan).
Spread pesto evenly over bread of choice.
Slice the potatoes 1/4 cm thick and lay them on top of the pesto. With a silicon brush, coat the potato slices lightly with olive oil. Season with salt and pepper and sprinkle with a little rosemary and thyme.
Cook in the oven until the potatoes have started to brown and crisp at the edges and appear fully cooked through.
Remove from oven, scatter over fresh rocket, squeeze over a little lemon juice and serve. Enjoy!
