What a combo! This Pesto & Potato Pizza recipe has been a long time coming. Variations of this pie – with bright pesto sauce, tender potatoes, melty cheese and a crisp crust – have appeared on my social media feed for years. Now the recipe is available with adaptations for both outdoor pizza ovens and indoor cooking.

Pesto & Potato Pizza is a springtime delight. It’s perfect for warm weather gatherings and using up extra pesto you might have on hand.

What You Need for Pesto & Potato Pizza

This recipe requires only a handful of ingredients and toppings. Be sure not to overload the pizza, helping ensure everything cooks evenly and the pizza is nice and bubbly.

• Pizza Dough: Store-bought or homemade dough works well.
• Pesto: Any traditional pesto works well, or you can mix it up with whatever you prefer.
• Cheese: A combination of fresh, shredded mozzarella and grated parmesan was used here.
• Potatoes: Yukon gold potatoes sliced paper thin on a mandolin and soaked in lightly salted water.
• Salt and Pepper: Seasoning for the potatoes.
• Olive Oil: A drizzle on top to help everything crisp up and come together.
• Chili Flakes: An optional finishing garnish to add a bit of heat.

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Preparing the Dough

Homemade pizza dough is preferred, as you can make it in advance and even freeze extra. If you’re using homemade dough, it’s best to make it at least one day – up to 3 days – before you’re ready for Pesto & Potato Pizza night.

Store-bought dough will work well for this recipe. Keep in mind every dough is different, so you’ll want to look for fresh, refrigerated dough (often near the deli section). This typically has a better texture, flavor and chew than shelf-stable mixes. You can find this at stores like Trader Joe’s, Whole Foods or most major grocery or specialty stores.

Dough Prep Tip: Bring your dough to room temperature for easier handling and to keep it from springing back as you stretch or roll it. At least one hour is generally needed, up to more depending on the temperature of your kitchen.

Choosing & Preparing the Potatoes

Yukon gold potatoes are what work best for this Pesto & Potato Pizza. Red potatoes also can work. You’ll want to look for smaller potatoes to help create more surface area to get a pizza with crispy potato edges and a nice, layered look.

• Thinly slice potatoes using a mandolin. Be sure to use the guard, especially if the potatoes are bite-sized.
• Soak sliced potatoes for 10 to 20 minutes in a bowl of cool water that’s lightly seasoned with salt.
• Pat potatoes dry with a paper towel before fanning them onto the pizza.
• Season with salt, pepper and olive oil before the pizza goes into the oven.

Outdoor Pizza Oven Method

• Preheat outdoor pizza oven to about 800 degrees F. This usually takes 15 minutes or more.
• Stretch the room temperature dough into a 10-inch to 12-inch round.
• Place dough on a pizza peel that has been lightly dusted with semolina flour (all-purpose flour works, but tends to burn).
• Top with pesto, cheeses, layer of potatoes, salt, pepper and olive oil.
• Launch the pizza into the oven and cook for about 30 seconds before checking and rotating for even cooking. Continue rotating until pizza has a bubbly crust with golden edges and the potatoes are just starting to get crisp, brown edges.

Standard Oven Method

• Preheat oven to 500 degrees F with a pizza pan or pizza stone inside.
• Flour a surface and roll the dough into an even 12-inch circle. Note: This pizza will come out slightly thinner and more crispy than the outdoor pizza oven version.
• Transfer dough to the warm pizza pan and top with pesto, cheese, layer of potatoes, salt, pepper and olive oil.
• Bake for 12 to 14 minutes, until pizza has crispy, golden edges and potatoes are cooked through and crisp.

Finishing Touches & Serving Suggestions

• Drizzle on extra pesto or sprinkle with chili flakes for serving.
• Finish with a few extra pinches of grated parmesan cheese.
• Slice each pie into 6 pieces for easy hand-held eating.

Pair pizza with a simple green salad and the drinks of your choice.