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
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
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.
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.
Calories: 995kcal | Carbohydrates: 70g | Protein: 25g | Fat: 70g | Sodium: 1080mg | Fiber: 6g | Sugar: 3g