Photo Credit: Kristen Kilpatrick

Pesto Potato & Mushroom Pizzas

Baby Yukon Gold potatoes are the focus of this tasty and easy-to-make pizza.

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Pesto Potato & Mushroom Pizzas

Pesto Potato & Mushroom Pizzas

Baby Yukon Gold potatoes are the focus of this tasty and easy-to-make pizza. 
Course: Dinner
Keyword: pesto, pesto pizza, sourdough
Servings: 4
Calories: 995kcal

Ingredients

For the Roasted Potatoes:

  • 1 pound baby Yukon Gold potatoes
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon fine sea salt

For the Pizzas:

  • 2 Alex's Awesome Sourdough Organic Mozzarella Sourdough Pizza
  • 1 cup prepared basil pesto
  • 1 cup shredded mozzarella cheese
  • 5 ounces sliced shiitake mushrooms
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup grated Parmesan cheese, for serving
  • 1/4 cup fresh basil leaves, for garnish

Instructions

  • Preheat oven to 375º.
  • Toss potatoes with olive oil and spread over a rimmed baking sheet. Sprinkle with salt. Bake 40 minutes, or until soft to the touch. Remove from oven; keep oven on.
  • Cut potatoes into ½-inch cubes and set aside.
  • Place pizza crusts on two baking sheets or pizza stones.
  • Divide pesto between the crusts and spread into an even layer over each, leaving a ½-inch border. Top evenly with mozzarella (if using Alex’s Awesome Sourdough Cheese Pizzas, can add less cheese), potatoes and mushrooms. Drizzle with olive oil and sprinkle with salt and pepper.
  • Bake 15 to 20 minutes, until tops are golden brown and cheese is bubbling.
  • Sprinkle pizzas evenly with Parmesan, garnish with basil and serve.

Notes

cook onceAdapted from Cook Once Dinner Fix by Cassy Joy Garcia. Copyright © 2021 by Cassy Joy Garcia. Reprinted by permission of Simon & Schuster, Inc.All rights reserved.

Nutrition

Calories: 995kcal | Carbohydrates: 70g | Protein: 25g | Fat: 70g | Sodium: 1080mg | Fiber: 6g | Sugar: 3g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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