Potato Pesto Feta Pizza

Potato Pesto Feta Pizza

4
Chef John 22089

"This is a potato pizza with pesto, red onions, feta and much, much more. While it may sound odd on paper, it's quite delicious, and makes a good case for exceptions to the no starch-with-starch rule. Besides, it was a request from my mother-in-law, so what could I say?"
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Ingredients

1 h 20 m servings 478 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 478 kcal
  • 24%
  • Fat:
  • 23.8 g
  • 37%
  • Carbs:
  • 44.9g
  • 14%
  • Protein:
  • 20.6 g
  • 41%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 1071 mg
  • 43%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Scrub and dry potatoes, then prick several times with a fork and place onto a baking sheet. Bake in the preheated oven until the potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove, cool, and cut into slices about 1/4-inch thick.
  3. Sprinkle cornmeal over a half sheet pan. Stretch pizza dough over cornmeal to fit the pan; spread pesto sauce over dough.
  4. Lay potatoes over the pesto in a single layer; season with salt and pepper to taste and sprinkle Parmigiano-Reggiano cheese over potatoes. Sprinkle Fontina cheese, red onion slices, and feta cheese on top.
  5. Bake in the preheated oven on the bottom rack for 10 minutes. Transfer pan to the middle rack and bake until crust is light golden and crisp, 5 to 7 minutes.

Reviews

4

We love this recipe! Make it just as described. Dip in sour cream! Its heavy so we add a salad on the side. yum!!!

This was awesome. I combined this recipe with some from other sites. I omitted the Fontina used fresh grated Parmesan. I also added sun-dried tomatoes, which I feel really added to the taste. I ...

DELICIOUS! I had baby red potatoes on hand, so I used those and an Italian cheese blend instead og the Fontina. I made grilled dough, so when it was done, I placed it on a cookie sheet and toppe...

Ummm, not sure how I feel about this. It was pretty good.