Pizza Di Patate

Directions

1. 1
   For the crust:
2. 2
   Boil potato until tender; drain and transfer to a large bowl.
3. 3
   While potato is still warm, use a fork to mash together with flour and 1 teaspoon salt.
4. 4
   Dissolve yeast in warm water; stir together with potato mixture to combine.
5. 5
   Turn out dough onto a work surface and knead for 20 minutes.
6. 6
   Place in a greased bowl, cover with greased plastic wrap, and let rest in a warm place for 1 hour.
7. 7
   For the pesto:
8. 8
   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.
9. 9
   Position rack in the center of oven and heat to 450 degrees.
10. 10
    For the toppings:
11. 11
    Season onions with salt.
12. 12
    Toss zucchini with remaining oil.
13. 13
    Grease a baking sheet and spread dough into a 16 by 10 inch rectangle.
14. 14
    Spread onions over the dough and drizzle with half the pesto; bake for 10 minutes.
15. 15
    Remove from oven, top with zucchini and remaining pesto.
16. 16
    Bake until golden, 5 to 7 minutes more,sprinkling remaining pine nuts during the last 2 minutes of baking.