Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Potato Pizza with Basil Pesto and Mozzarella Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 11 reviews

This Potato Pizza recipe features a crispy homemade dough topped with a fresh basil pesto, shredded mozzarella cheese, and thinly sliced baby potatoes. Parboiled potatoes ensure tenderness while baking, and a drizzle of olive oil with a sprinkle of sea salt adds the perfect finishing touch. Perfect for an Italian-inspired dinner that’s both comforting and flavorful.

  • Total Time: 40 minutes
  • Yield: 4 medium pizzas, serves 6

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 (5mL), plus more for the bowl

For the Pesto:

  • 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

For the Toppings:

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

Instructions

  1. Activate Yeast: In a warm mixing bowl, combine the warm water (100F), yeast, and sugar. Let it sit for about 7 minutes until bubbles form, indicating the yeast is activated.
  2. Mix Dough Ingredients: Add salt, olive oil, and rosemary to the activated yeast mixture. Stir until combined.
  3. Knead Dough: Attach a dough hook to a stand mixer, add the flour, and mix on low for one minute. Increase speed to medium until dough forms a ball.
  4. First Rise: Coat the dough ball with olive oil, place in a greased bowl, cover with plastic wrap or a cloth, and let rise in a draft-free area for about one hour or until doubled in size.
  5. Preheat Oven and Prepare Dough: Preheat the oven to 450°F. Once the dough has risen, punch it down and knead on a floured surface for 5 minutes.
  6. Divide and Shape Dough: Cut the dough into 4 equal parts. Shape each into stretched circles on parchment paper or a baking tray, pressing to form a slight collar around the edge.
  7. Make the Pesto: In a blender, combine basil, parmesan, salt, pine nuts, and garlic. Start blending and slowly add olive oil until fully incorporated into a smooth pesto.
  8. Prepare Potatoes: Slice baby potatoes thinly, separate colors if desired, and parboil for a couple of minutes to tenderize.
  9. Assemble Pizza: Spread pesto evenly over each dough circle. Sprinkle shredded mozzarella on top. Arrange the sliced potatoes over the cheese, then brush potatoes with olive oil and sprinkle with sea salt.
  10. Bake: Bake pizzas in the preheated oven at 450°F for 15-20 minutes, or until crust turns golden and potatoes are tender.

Notes

  • Parboiling the potatoes ensures they cook fully and remain tender after baking.
  • You can use a pizza stone or baking tray according to your preference.
  • Make sure the water for the yeast is warm but not hot to avoid killing the yeast.
  • Customize the toppings by adding rosemary or other herbs if desired.
  • Let the dough rest and rise in a warm, draft-free environment for best results.
  • Author: Amelia
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/potato-pizza-with-basil-pesto-and-mozzarella-recipe/