Name: Potato Pizza with Basil Pesto and Mozzarella Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Italian
Ingredients: 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 (5mL), plus more for the bowl; 3 cups fresh basil leaves (75g); 1/4 cup pine nuts (35g); 1/2 cup olive oil (118mL); 1/3 cup parmesan cheese (30g); 1/2 tsp salt (2.5g); 4 cloves garlic; 24 white baby potatoes; 1 1/2 cups shredded mozzarella cheese (165g); 1 tsp olive oil (5mL); 1 pinch sea salt

Jump to Recipe· 4.4 from 11 reviews

If you love the comforting embrace of potato goodness paired with the fresh zing of basil and the melty indulgence of mozzarella, this Potato Pizza with Basil Pesto and Mozzarella Recipe will quickly become your new go-to dinner favorite. It’s a delicious twist on traditional pizza, combining crispy, tender baby potatoes with a vibrant, homemade pesto that elevates every bite, all nestled on a perfectly golden, airy crust. Whether you’re serving it for a casual weeknight or a special weekend treat, this recipe delivers a harmony of flavors and textures that’s simply irresistible.

Ingredients You'll Need

The image shows two side-by-side photos. On the left, there is a wooden round cutting board with three whole small potatoes and many thin potato slices spread out. A large knife with a wooden handle rests on the cutting board's left side. On the right, a metal pot filled with water is placed on a brass trivet on a white marbled surface. Inside the pot are potato slices being lifted with a slotted spoon that has a metal handle. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

This Potato Pizza with Basil Pesto and Mozzarella Recipe shines because of its simple yet vibrant ingredients. Each one plays an essential role, from the fluffy dough to the aromatic pesto and the creamy mozzarella, resulting in a dish that’s as colorful as it is tasty.

Warm water (1 ½ cups): Activates the yeast to create a light, airy dough.
All-purpose flour (4 cups): Forms the sturdy yet soft base for the crust.
Dry yeast (2 packages): Helps the dough rise beautifully, giving it that perfect texture.
Granulated sugar (2 tbsp): Feeds the yeast and adds a subtle sweetness to the dough.
Kosher salt (a pinch): Enhances all the flavors in the dough.
Olive oil (1 teaspoon plus more): Adds richness to the dough and helps create a crispy crust.
Fresh basil (3 cups): The star of the pesto, providing a fresh, fragrant punch.
Pine nuts (¼ cup): Bring a buttery texture and nutty flavor to the pesto.
Parmesan cheese (⅓ cup): Adds savory depth to the basil pesto.
Salt (½ teaspoon for pesto): Balances the flavors in the sauce.
Garlic cloves (4): Give the pesto a slight kick and aromatic complexity.
White baby potatoes (24): Thinly sliced and parboiled for tenderness and a lovely golden finish on the pizza.
Shredded mozzarella (1 ½ cups): Melts into gooey perfection, binding the flavors.
Sea salt (a pinch): Sprinkled over the potatoes for a burst of savory flavor.

How to Make Potato Pizza with Basil Pesto and Mozzarella Recipe

Step 1: Prepare the Dough

Start by activating your yeast in warm water mixed with sugar—that bubbly foaming signals your dough is ready to rise. Then incorporate salt, olive oil, and flour, mixing until a soft dough forms. Let it rest covered for about an hour in a cozy spot; this rising time is crucial for that airy, chewy crust we all crave.

Step 2: Make the Basil Pesto

While the dough is rising, blend fresh basil, pine nuts, parmesan, garlic, salt, and olive oil into a luscious, vibrant pesto. This sauce is the heartbeat of the pizza, infusing every slice with bold, herbaceous flavor.

Step 3: Prepare the Potato Toppings

Slice the baby potatoes paper-thin to ensure tenderness and even cooking. Parboil the slices briefly—this step keeps them perfectly creamy inside without drying out when baked on pizza.

Step 4: Shape and Preheat

Punch down the risen dough and divide it into four portions. Stretch each piece into a circular crust, pressing down edges to form a little collar. Preheat your oven to a roaring 450 degrees Fahrenheit to achieve that crisp, golden base.

Step 5: Assemble and Bake

Spread a generous layer of basil pesto onto each dough base, sprinkle shredded mozzarella cheese liberally, then artfully arrange your potato slices on top. Drizzle with olive oil and finish with a pinch of sea salt. Bake for 15 to 20 minutes until the crust is golden and the potatoes are tender and slightly roasted.

How to Serve Potato Pizza with Basil Pesto and Mozzarella Recipe

A round pizza cut into six slices sits on a white marbled surface. The crust is thick and golden brown with a soft texture. On top, there are thin, round slices of yellowish potatoes spread evenly, covering the whole pizza in one layer. Underneath the potatoes, there is a green pesto sauce that peeks through, giving a textured, herb-filled look. Small browned spots of melted cheese add a slightly crispy texture on the surface. Fresh green basil leaves are placed sparingly on some slices, adding a fresh pop of color. Above the pizza, a small white bowl filled with green pesto and some scattered basil leaves and shredded cheese frame the scene. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding fresh basil leaves right after baking amplifies the herbal brightness of your Potato Pizza with Basil Pesto and Mozzarella Recipe. For an elegant touch, a light drizzle of high-quality extra virgin olive oil or a sprinkle of flaky sea salt enhances texture and flavor beautifully.

Side Dishes

This pizza pairs wonderfully with a crisp green salad tossed in a tangy lemon vinaigrette or a simple roasted vegetable medley. Light sides complement the richness of the mozzarella and the comforting starchiness of the potatoes without overwhelming your palate.

Creative Ways to Present

Try serving this potato pizza family-style on a rustic wooden board for a cozy, inviting look. Or, cut it into smaller squares for a delightful finger food option at parties. You could also experiment by adding contrasting toppings like caramelized onions or sun-dried tomatoes to add bursts of flavor and color.

Make Ahead and Storage

Storing Leftovers

Store any leftover Potato Pizza with Basil Pesto and Mozzarella Recipe slices in an airtight container in the refrigerator for up to three days. This lets the flavors mellow and deepens the taste, making leftovers just as enjoyable.

Freezing

To freeze, wrap individual pizza slices tightly in plastic wrap and then foil to prevent freezer burn. Frozen slices will last up to one month and are perfect for quick, satisfying meals on busy days.

Reheating

Reheat leftovers in the oven at 375 degrees Fahrenheit for about 10 minutes to revive the crisp crust and warm the toppings. Avoid the microwave when possible to keep that fresh-baked texture intact.

FAQs

Can I use regular potatoes instead of baby potatoes?

Absolutely! Just slice them very thinly and consider parboiling a little longer since larger potatoes can take more time to become tender. Baby potatoes are preferred for their thin skins and tender flesh, but regular potatoes work fine with these adjustments.

Is it necessary to parboil the potatoes before baking?

Yes, parboiling helps to soften the potato slices, ensuring they cook evenly on the pizza without drying out. Skipping this step might leave you with undercooked, hard potatoes.

Can I make the pesto ahead of time?

You can prepare the basil pesto a day or two in advance. Store it in an airtight container with a thin layer of olive oil on top to keep the basil from browning. Just give it a good stir before spreading on the pizza dough.

What if I don’t have a pizza stone or baking tray?

No worries! Baking your pizza directly on parchment paper on the oven rack works well too. Just be cautious when transferring it in and out of the oven to keep everything intact.

Can this Potato Pizza with Basil Pesto and Mozzarella Recipe be made gluten-free?

Definitely! Swap out the all-purpose flour for your favorite gluten-free pizza flour blend. The dough texture might vary slightly but the flavors will remain just as delightful.

Final Thoughts

Trying this Potato Pizza with Basil Pesto and Mozzarella Recipe will open the door to a new flavor adventure you’ll want to make again and again. With its crisp crust, creamy potatoes, and aromatic pesto, it’s a beautiful blend of comfort and sophistication all on one plate. Don’t wait—grab your ingredients and start baking your way to deliciousness today!