Pesto Potato Pizza

pesto potato pizza

For those of you who have followed along for awhile now, you may remember that Friday night is pizza night in our house. I always love coming up with new pizza recipes to try out on Fridays, it’s the perfect way to end the work week! A few weeks ago, I realized I hadn’t shared a pizza recipe with you in awhile! This pesto potato pizza combines a few of my favorite ingredients and is a fun, veggie spin on this Potato, Leek and Prosciutto Pizza that has been one of our favorites for years. pesto vegetarian pizza

Pesto Potato Pizza

A few weeks ago, I shared a round-up of my favorite Trader Joe’s finds (you can see the post here). I forgot to mention one item: the garlic and herb pizza dough. Usually, I stick with the regular dough (sometimes I buy it at Trader Joe’s, other times at Wegmans), but for this pizza, I wanted a special crust. Since the toppings were pretty basic, I wanted the garlic and herb dough to bring out more flavors in the pizza. Plus, the dough paired well with the pesto that I used as the sauce. This garlic and herb dough is definitely one of our new favorites!
Pesto Potato Pizza is a veggie spin on this pizza I shared a few years ago. It’s one of very favorites for Pizza Friday! The thinly sliced red skin potatoes are a delicious addition to the pizza. They also combine well with the pesto, mozzarella and goat cheeses. If you are unable to find garlic and herb dough, regular pizza dough would work well too! As for the pesto, you can either go with homemade pesto (see my recipe here) or the store-bought version. Since I am usually making pizza on weeknights, I typically opt for a few shortcuts. We love the pesto at the olive bar at Wegmans!
Check out this easy homemade pizza recipe below. Thanks for dropping by and have a great Tuesday!
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Print Recipe
Pesto Potato Pizza
Instructions
  1. Preheat the oven to 425 degrees. Spray pizza pan with cooking spray and stretch out the dough. Spread the pesto sauce in a thin layer over the dough. Arrange the potato slices in a single layer all over the crust, just barely overlapping. Sprinkle with a little salt. Place the mozzarella slices scattered across the potatoes, followed by the crumbled goat cheese. Add a little pepper to the top of the pizza followed by a few shakes of the grated Parmesan cheese. Bake for about 15 minutes, or until the crust is golden brown and the cheese is melting and starting to brown.