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How this works
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
Adapted 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
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