I really like potatoes.
I really love pizza.
And I am really OBSESSED with pesto.
In other words, this recipe is a dream come true… and oh-so-easy!
Pesto Potato Pizza! Genius.
First things first, get your ingredients ready. (As Amy said, my parents were in town and got us a COSTCO sized bag of red potatoes…awesome idea if you have access to something like that. They last and last and last. )
Preheat your oven to 500°F. Lightly oil a baking sheet. I used about a tablespoon or so.
Lightly flour a counter (or, in my case, piece of foil) and roll out your dough into a 12 inch round.
Now, if you’re like me and lack a rolling pin, this is somewhat easier said than done. Leaving it just to your hands, your round might be more oblong-like than circular. That’s ok! Helpful tip: try the pizza toss! It actually helps evenly spread the dough, not to mention makes you look more professional : )
Place dough on sheet.
Wash and drain your potatoes. The recipe calls for 3/4 pound. I guestimated 9, but ended up using only 5.
Slice your potatoes as paper-thin as you can if, again, you’re like me and don’t have fancy gadgets specifically for that purpose.
Spoon and spread pesto onto dough, leaving about a 1inch border.
Add your potatoes in concentric circles.
Sprinkle with parmesan cheese, salt, and pepper.
Place sheet in oven on bottom shelf. Bake for 15 minutes.
Presto! Pesto Potato Pizza! It smelled heavenly.
Sprinkle with basil for added flavor and pretty-ness.
…I may have not been able to wait to take a picture.
All in all, this recipe was a great success. Cheap (I only had to buy 3 of the 7 ingredients called for, the rest are basics usually laying around), easy (about 30 minutes from start to finish), and DELICIOUS. All three of my roommates and I finished this in one sitting. Perfect for an evening dinner, not the best if you’re wanting leftovers. Yum!
Pesto Potato Pizza, Recipe Adapted from Boston.com
|Olive oil (for the sheet)|
|Flour (for sprinkling)|
|1||pound pizza dough (I used whole wheat)|
|1/3||cup basil pesto|
|3/4||pound red potatoes, sliced paper-thin|
|3||tablespoons grated Parmesan|
|Salt and pepper, to taste|
|Fresh basil leaves, coarsely chopped (for garnish)|
1. Set the oven at 500 degrees. Lightly oil a baking sheet.
2. On a lightly floured counter, roll the dough surface into a 12-inch round. Place the dough on the sheet.
3. Spoon pesto to within 1 inch of the edge. Overlap potatoes in concentric circles. Sprinkle with Parmesan, salt, and pepper.
4. Bake on the bottom shelf of the oven for 15 minutes or until the crust is golden brown. Sprinkle with basil.
Until next week,