Potato-Pesto Pizza

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Pizza dough:

1 t. light honey

1 C. lukewarm water (98 to 100°F.)

1 package active dry yeast

1 C. unbleached white flour

1 C. semolina

1 t. olive oil

1/2 t. salt

Flour, oil and cornmeal, as needed

Topping:

2 C. thinly sliced red-skinned new potatoes

salt and freshly ground pepper, to taste

3 T. plus 1 teaspoon olive oil

1/2 C. minced spinach leaves

1/2 C. chopped parsley

1 T. dried basil

1 T. minced garlic

1/4 C. coarsely chopped walnuts

1/4 C. grated Parmesan cheese

Make dough: In a large mixing bowl, combine honey, the warm water and yeast, and stir until yeast dissolves. Let mixture stand, uncovered, at room temperature for 5 minutes.

Combine unbleached flour and semolina; blend well. Stir 1 cup of the flour mixture into the yeast mixture; mix thoroughly. Let batter rise 20 minutes, then stir down and add the remaining flour mixture, 1 teaspoon olive oil and salt.

Lightly flour work surface and turn dough onto it. Knead until smooth and elastic (about 5 minutes), flouring surface lightly as needed to prevent sticking.

Lightly oil a large bowl and place dough into it. Cover with dampened dish towel and let rise for 30 minutes. Punch down and shape into a ball; set aside.

Preheat oven to 450°F. Lightly oil a 14-inch-diameter pizza pan and dust with cornmeal. On lightly floured surface, roll dough into a circle approximately the same diameter as the pizza pan. Press dough into pan, crimping edges into a 1-inch rim.

Make topping: Lightly oil baking sheet. Place sliced potatoes in a bowl; sprinkle with salt, pepper and 1 teaspoon olive oil. Toss well to coat evenly. Place on prepared baking sheet and roast until browned (about 10 minutes).

Place remaining ingredients into blender or food processor, and puree to a paste. Spread thickly over pizza dough. Place roasted potatoes on top. Bake pizza until dough is lightly browned (about 15 minutes). Serve hot.

Makes one 14-inch pizza.