IDAHO POTATO CRUSTED PIZZA

FOR THE POTATO CRUST:
3 tablespoons extra virgin olive oil, divided use
1 teaspoon salt
1 teaspoon freshly cracked black pepper
4 tablespoons cornstarch
1 1/2 pounds Idaho Potatoes (about 4 medium), scrubbed
1/4 cup beef or chicken broth
FOR TOPPING:
1/2 cup prepared basil pesto
1 cup cooked, shredded chicken
1 red bell pepper, seeded and cut into rings
4 ounces crumbled feta cheese
1/4 cup grated parmesan cheese
8 to 10 fresh basil leaves, torn into pieces, to serve

TO PREPARE THE POTATO CRUST:
Preheat oven to 400 degrees F. Brush 1 tablespoon of the olive oil over a 12-inch round pizza pan.

In a small bowl, stir together the salt, pepper and cornstarch; set aside.

Using a food processor or mandoline, slice potatoes very thinly and place them in a large mixing bowl. Sprinkle half of the cornstarch mixture over the potato slices; toss the potatoes, then sprinkle them with the remaining cornstarch mixture.

Layer the potatoes on the prepared pan, overlapping the slices in concentric circles (cover the pan completely). Sprinkle the potatoes with the broth, brush them with the remaining 2 tablespoons oil, then press the potatoes down firmly with your clean hands to compact them into a crust.

Move the oven rack to its lowest position, and bake the potato crust for 20 to 30 minutes, or until edges are browned and potatoes are tender.

TO PREPARE THE PIZZA:
Remove the potato crust from the oven and spread the pesto over the potatoes using a rubber spatula. Top the pizza with the cooked chicken, pepper rings, feta and parmesan cheese.

Return the pizza to the oven for another 10 minutes, or until feta is softened and the pizza is heated through.

TO SERVE:
Remove from the oven, sprinkle with basil and cut into wedges. Use a spatula to loosen the potato crust from the pan.

Yield: 6 servings (8 as an appetizer)
Adapted from source: Bev Jones/ 1st Prize Winner/ 2005 Grown in Idaho Recipe Contest