Walnut Pesto and Potato Pizza

Total Time
30 Mins
Serves
4
Serving Size
2 Slices
Course
Appetizers Main

Total Time

Prep Time
20 Mins
Cook Time
10 Mins
Total Time
30 Mins

Nutrition

Calories
772 cal
Total Fat
51 g
Polyunsaturated Fat
7 g
Cholesterol
20 mg
Sodium
1080 mg
Carbohydrates
65 g
Dietary Fiber
3 g
Protein
18 g

Ingredients

WALNUT PESTO:

  • 2 cups fresh basil leaves
  • 1/2 cup California walnuts
  • 1/3 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 cloves garlic, minced
  • 1/8 teaspoon red pepper flakes

POTATO PIZZA:

  • 1 ball pizza dough (homemade or store-bought pizza dough (one can (13.8 ounces))
  • 1/3 cup flour (for stretching out the dough)
  • 1 cup small Yukon gold potatoes, sliced about 1/2 inch thick
  • 1/3 cup olive oil
  • 1/2 cup walnut pesto (see recipe above)
  • 3/4 cup shredded mozzarella cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup fresh basil leaves, sliced thin (optional)
  • 2 tablespoons grated Parmesan cheese (optional)
  • 1/4 teaspoon red pepper flakes (optional)

Preparation

WALNUT PESTO:

1.  Combine all of the ingredients in a food processor and pulse until smooth and creamy. You may add a teaspoon or two of olive oil, if needed, to get to the consistency you desire. Set aside.

POTATO PIZZA:

1.  Heat oven to 500°F. Place a pizza stone or rimless baking sheet on the lowest rack of the oven.

2.  Place the ball of dough on a floured sheet of parchment paper. Use your fingers to stretch it out to a 10 inch diameter. Work from the center and be careful not to rip it. The center should be relatively thin. Around the edges of the pizza dough, leave a 1-inch border of slightly thicker, puffier crust.

3.  Cover the dough with a towel and allow it to rest for 15 minutes.

4.  Meanwhile, bring a small pot of salted water to a boil. Add the potatoes and boil for about 3 minutes (they should be easily pierced with a fork but not falling apart). Drain and set aside.

5.  Brush the dough all over with olive oil.

6.  Spread 1/2 cup pesto over the dough (Leftover pesto can be placed in the fridge for up to one week). Sprinkle generously with mozzarella and arrange the potato slices over the cheese.

7.  Transfer the pizza to the pizza stone and bake for about 10 – 14 minutes (until the crust is puffy and nicely browned).

8.  Carefully transfer the pizza from the oven to a cutting board. Season with salt and freshly ground pepper, top with a few fresh basil leaves and serve alongside some shredded Parmesan cheese and red pepper flakes.