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.
Servings: 2
Ingredients
- 1 prepared pizza dough
- 5 to 6 baby Yukon gold potatoes thin sliced and soaked*
- ¼ cup dairy-free pesto or the pesto of your choice
- ½-¾ cup shredded fresh mozzarella
- 2 tablespoons grated parmesan
- 1 to 2 tablespoons olive oil
- ⅙ teaspoon kosher salt
- 1 pinch black pepper
Optional Garnishes
- 1 tablespoon grated parmesan
- ¼ teaspoon red pepper flakes
Instructions
- Preheat oven to 500 degrees F. Place a pizza pan in to warm as the oven preheats.
- Flour a surface and use a rolling pin to roll the dough into an even 12-inch circle.
- Remove pizza pan from the oven and transfer dough to the pan. Spread pesto onto the dough, leaving about 1 inch around the edge.
- Evenly distribute fresh, shredded mozzarella and sprinkle on grated parmesan.
- Create an overlapping pattern of sliced potatoes, completely covering the pesto and cheese.
- Season potato slices with salt and pepper, plus a drizzle of olive oil.
- Place in the oven. Bake for 12 to 14 minutes, until pizza has crispy, golden edges and potatoes are cooked through and crisp.
- Top with extra grated parmesan and red pepper flakes (optional) to garnish.
- Slice and serve.
Notes
Use a mandolin to thinly slice baby Yukon gold potatoes into paper-thin slices. Add the slices to a bowl of cool water that has been salted. Let sit for 10 to 20 minutes, then drain off water and use a paper towel to pat the potatoes dry before adding to the pizza.