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Pesto & Potato Pizza

Pesto & Potato Pizza

Thin-sliced potatoes top freshly shredded cheese and pesto sauce to create the ultimate in elevated potato pizzas. Use a homemade or store-bought crust to turn pizza night on its head.

Author: Pesto & Potatoes

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 14 minutes

Total Time: 34 minutes

Servings: 2 servings

Calories: 774 kcal per serving

Ingredients

  • 1 - prepared pizza dough
  • 5 - baby Yukon gold potatoes
  • ¼ cup - dairy-free pesto
  • ½ cup - fresh mozzarella
  • 2 tablespoons - parmesan
  • 1 tbsp - olive oil
  • ⅛ tsp - kosher salt
  • 1 pinch - black pepper
  • 1 tbsp - parmesan
  • ¼ tsp - red pepper flakes

Instructions

  1. Preheat oven to 500 degrees F. Place a pizza pan in to warm as the oven preheats.
  2. Flour a surface and use a rolling pin to roll the dough into an even 12-inch circle.
  3. Remove pizza pan from the oven and transfer dough to the pan. Spread pesto onto the dough, leaving about 1 inch around the edge.
  4. Evenly distribute fresh, shredded mozzarella and sprinkle on grated parmesan.
  5. Create an overlapping pattern of sliced potatoes, completely covering the pesto and cheese.
  6. Season potato slices with salt and pepper, plus a drizzle of olive oil.
  7. Place in the oven. Bake for 12 to 14 minutes, until pizza has crispy, golden edges and potatoes are cooked through and crisp.
  8. Top with extra grated parmesan and red pepper flakes (optional) to garnish.
  9. Slice and serve.

Nutrition

Energy: 774 kcal | Total Fat: 17 g | Saturated: 6 g | Trans: 0 g | Unsaturated: 2 g | Cholesterol: 25 mg | Total Carbs: 127 g | Fiber: 12 g | Sugars: 7 g | Proteins: 27 g | Sodium: 1,018 mg | Polyunsaturated: 2 g | Monounsaturated: 8 g

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