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Homemade Pesto Potato Pizza

I love making pizza. I feel like an artist with a blank canvas ready to paint. This pesto potato pizza is genius because of……potatoes! There’s a schmear of garlicky pesto under red onion slivers that practically disappear into the dough, followed by melty smoky gouda cheese, and on top of it all–super thinly sliced, perfectly tender potatoes.

Pesto Potato Pizza

We’ve been finding unusual potatoes in our CSA boxes the last few weeks and I just had to share them with you—at least in photos. How about the red and gold colors on this pizza? The red ones are called Mountain Rose—not just red skin, but bright flesh too.

But… it doesn’t take fancy potatoes for pizza to be gorgeous delicious. Make your pesto potato pizza with whatever potatoes you darn well please. Yukon Golds are good, and so are New Potatoes.

Pesto Potato Pizza ingredients

You do want your potatoes thinly sliced. We’re talking 1/16 of an inch, less than 2 millimeters. To get potatoes that thin you really need some sort of slicing tool. Oxo makes an inexpensive hand-held slicer that does the trick. It has 3 thickness settings—the thicker is great for slicing zucchini and carrots.

Pesto Potato Pizza before potatoes

For this pizza I used my easy basil walnut pesto. Freshly made pesto, even store-bought pesto, will be a brighter green, but—I had this darker (oxidized) pesto on hand in my freezer stash.

Pesto Potato Pizza unbaked

Dough. My whole wheat pizza dough stretches nice and thin. Whenever I serve pizza, everyone says how much they like the thin crispy crust. **If you don’t feel like making dough, buy it already made—it’s the potatoes, pesto and cheese on top that dazzle. Or even easier—put your goodies on top of store-bought flatbread and pop it in the oven until the cheese bubbles.

Pesto Potato Pizza

October is National Pizza Month. I’m not kidding. Get your dough on with potato pesto pizza. It’s splendid right out of the fridge, so make more than you can eat in one meal.

Did you guys make the Peach and Arugula Pizza I posted 3 weeks ago? This Whole Wheat Pizza with Arugula, Mushrooms, Goat Cheese, and Walnuts is outstanding too.

Homemade Pesto Potato Pizza recipe details:

  • If you see more homemade pizza in your future, a pizza stone and long-handled pizza peel are good purchases. If you don’t have a pizza stone, use a baking sheet, just allow a few more minutes for the pizza to bake.
  • When you build your pizza on a pizza peel sprinkled with cornmeal, the pizza slides easily from assembly to oven. If you don’t have a pizza peel, use a rimless baking pan sprinkled with cornmeal.
  • Besides my little hand held Oxo slicer, I own an expensive French mandoline I’ve had for years, and a larger Oxo mandoline slicer.
  • Most slicing tools come with a pusher, to protect your hands from cuts, but I don’t like the pushers and rarely use one. But ever since I bought some cut-safe gloves, there’ve been no more slicer cuts or nicks.
  • Adapted from the new potato and grilled pepper pizza in Deborah Madison’s The Greens Cookbook.

Pesto Potato Pizza

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Disclaimer: I received both Oxo slicers for testing. They are handy, easy to use and affordable. That’s how I feel–Oxo didn’t pay me to say so. This post contains Amazon affiliate links. If you purchase a product via my link, it doesn’t cost you anything and I earn a tiny commission, which helps defray the costs of Letty’s Kitchen blog. Thank you for supporting Letty’s Kitchen.

PS If you make this pizza and love it, please consider leaving a blog post comment. Your comments help other readers learn more about the recipe.

**This recipe an update from the Muffintalk (my first blog) original recipe I posted 4 years ago. That post had no photos and sorely needed refreshment. I love everything about this pizza and hope you enjoy it too.

**Linking to Tinned Tomatoes Meat Free Mondays.

Pesto Potato Pizza
Print
Pesto, Potato and Red Onion Pizza
Prep Time
45 mins
Cook Time
10 mins
Total Time
55 mins
 
Pizza--any kind--and especially homemade like this pesto potato pizza--makes a perfect casual meal along with a tossed green salad. It's also fun to roll the dough into 2 smaller pizettes and serve the thin wedges for appetizers.
Ingredients
  • 7 to 8 ounces pizza dough (½ recipe Whole Wheat Pizza Dough), or store-bought flatbread
  • Cornmeal , as needed
  • Several yellow or red potatoes (8 to 10 ounces total), well-scrubbed and very thinly sliced
  • 1 clove garlic , chopped
  • Extra virgin olive oil
  • Real Salt and freshly ground pepper
  • ¼ cup pesto
  • ¼ cup very thinly sliced red onion
  • About 4 ounces smoked gouda cheese , grated
  • 2 tablespoons grated Parmesan or Pecorino Romano cheese
Instructions
  1. Over low flame, heat a couple of tablespoons of the olive oil in a large skillet. Add the sliced potatoes and the garlic and season with salt. Cook and stir for about a minute, then add 3 tablespoons of water and cover the skillet. Cook, just until the potatoes are tender. Take off the cover and let any remaining water cook away. Set aside.
  2. If you have a pizza stone, place it on a rack in the oven. Preheat oven to 475°F.
  3. On a lightly floured surface, roll the dough quite thinly into a 13-inch round.
  4. Transfer the pizza crust to a pizza peel or an upside-down pizza pan that you have sprinkled lightly with cornmeal. The cornmeal acts as ball bearings so the pizza can slide onto the stone. (see notes if you don’t have a stone or peel or if you have one and not the other)
  5. Drizzle some olive oil on the crust and spread it around with a brush or your fingers. Spread about the pesto on next, followed by the red onion slices and most of the cheese. Now arrange the potatoes on top. They will stick together some, just spread them as evenly as you can. Sprinkle with salt and a big grind of black pepper. Sprinkle the remaining cheese evenly over the potatoes, and finish with the grated Parmesan.
  6. Give the pizza peel a slight horizontal jiggle to make sure the crust will slide off the peel. Tip the peel to the back of the preheated baking stone, and pull it away quickly, releasing the crust onto the stone. Bake until the crust is brown, 8 to 10 minutes on the stone. (see notes)
  7. Slide the baked pizza back onto the peel or a rimless baking pan, and then transfer to a serving platter.
Recipe Notes
  • If you don’t have a pizza stone use a baking sheet and allow a few more minutes for the pizza to bake.
  • If you don’t have a pizza peel, use a rimless baking pan sprinkled with cornmeal.
  • Don’t let lack of equipment keep you from homemade pizza. Just sprinkle a baking pan with cornmeal, then assemble and bake the pizza right on the pan.

3 comments

  • […] had in mind a pizza with homemade whole wheat crust, topped with thin sliced onions and potatoes. And smoked mozzarella cheese. I planned to feature some of the lovely, gorgeous, […] Reply · 16 November, 2014

  • Letty, this looks delicious! Reminds me of a pizza I really enjoyed when my family spent a few months in Italy. I think the pizzeria also added corn and zucchini on their pesto potato pizza but boy was it delish! We have pizza around here quite often and I’m sure my husband and kidlets would love this one too. Yum! Pinning. Reply · 2 October, 2015

    • Thanks Jelli.
      Glad my post sparked happy memories for you! Reply · 3 October, 2015

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