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A close up of a potato pizza cut into slices
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Potato Pizza

A delicious potato pizza with basil pesto and mozzarella cheese. Don't forget to check out my step by step photos and tips above!
Course dinner
Cuisine Italian
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 6 servings
Calories 170kcal
Author John Kanell

Ingredients

For the Dough:

  • 1 1/2 cups water 360mL, warm (100F - 110F)
  • 4 cups all-purpose flour 480g, plus extra for kneading
  • 2 packages dry yeast 14g
  • 2 tbsp granulated sugar 12g
  • 1 pinch kosher salt
  • 1 tsp olive oil plus more for the bowl 5mL

For the Pesto:

  • 3 cups basil 75g
  • 1/4 cup pine nuts 35g
  • 1/2 cup olive oil 118mL
  • 1/3 cup parmesan 30g
  • 1/2 tsp salt 2.5g
  • 4 cloves garlic

For the Toppings:

  • 24 whte baby potatoes
  • 1 1/2 cups shredded mozzarella 165g
  • 1 tsp olive oil 5mL
  • 1 pinch sea salt

Instructions

For the Dough:

  • In a warm mixing bowl, add warm water (about 100F), yeast and sugar. Wait about 7 minutes or until you see bubbles forming in the mixture.
  • Pour in salt, rosemary and olive oil. Mix until combined.
  • Attach a dough hook to a standing mixer. Add the flour.
  • Mix on low for about 1 minute. Increase to medium speed until the dough comes together in a ball
  • Use olive oil to coat the dough ball. Place it in a greased bowl. Cover with plastic wrap or a fabric bonnet and place in a draft-less place to rise for about an hour or until the dough has doubled in size.
  • Preheat the oven to 450F degrees. When the dough has doubled, punch it down with your fists. Flour a work surface and knead for about 5 minutes.
  • Cut the dough into 4 parts.
  • Work each dough ball into a stretched circle.
  • On piece of parchment paper, prepare each pizza crust by pressing the dough down to create a collar. You can also bake your pizzas on a baking tray or pizza stone.

For the Pesto:

  • Place basil, parmesan, salt, pine nuts and garlic into the blender.
  • Pour in olive oil as the blender begins to blend the original ingredients.

For the Topping:

  • Slice the baby potatoes thinly. Separate the colors and par boil for a couple minutes to tender.
  • Spread pesto on the dough and top with shredded mozzarella
  • Arrange your potatoes on your pizza. Lightly brush with olive oil once potatoes are arranged and sprinkle with sea salt.
  • Bake at 450 degrees for 15-20 minutes or until crust is gold and potatoes are nice and tender.

Nutrition

Serving: 1slice | Calories: 170kcal | Carbohydrates: 34g | Protein: 6g | Fat: 3.3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 10mg | Potassium: 130mg | Fiber: 3.7g | Sugar: 1.5g | Vitamin A: 400IU | Vitamin C: 5mg | Calcium: 110mg | Iron: 1mg