Walnut Pesto and Potato Pizza

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.