Recipe by Chef John
"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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Yukon Gold potatoes
1 1/2 pounds
prepared pizza dough
prepared basil pesto sauce
salt and ground black pepper to taste
finely grated Parmigiano-Reggiano cheese
shredded Fontina cheese
red onion, thinly sliced
crumbled feta cheese
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 used Pillsbury ready-made dough, which made it really easy and made the cornmeal unnecessary. Next time I might add some mushrooms and/or red pepper flakes. So good!
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 topped it w/ the toppings and then baked until done. Oh, and I used homemade peasto and I think that makes a huge difference... Great flavors! I made small pizzas and that worked out well. I will def be making this again~YUM! Thanks for sharing. :)
* Percent Daily Values are based on a 2,000 calorie diet.
Potato Pesto Feta Pizza
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 214
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