Potato Pesto Pizza Recipe

Name: Potato Pesto Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon light honey; 1 cup lukewarm water (98 to 100F.); 1 (2 1/4 teaspoon) package active dry yeast; 1 cup unbleached white flour; 1 cup semolina; 1 teaspoon olive oil; ½ teaspoon salt; flour, as needed; oil, as needed; cornmeal, as needed; 2 cups thinly sliced red-skinned new potatoes; salt & freshly ground black pepper, to taste; 3 tablespoons olive oil, plus; 1 teaspoon olive oil; ½ cup minced spinach leaves; ½ cup chopped parsley; 1 tablespoon dried basil; 1 tablespoon minced garlic; ¼ cup coarsely chopped walnuts; ¼ cup grated parmesan cheese

Servings: persons

1 teaspoon light honey
1 cup lukewarm water (98 to 100F.)
1 (2 1/4 teaspoon) package active dry yeast
1 cup unbleached white flour
1 cup semolina
1 teaspoon olive oil
½ teaspoon salt
flour, as needed
oil, as needed
cornmeal, as needed
2 cups thinly sliced red-skinned new potatoes
salt & freshly ground black pepper, to taste
3 tablespoons olive oil, plus
1 teaspoon olive oil
½ cup minced spinach leaves
½ cup chopped parsley
1 tablespoon dried basil
1 tablespoon minced garlic
¼ cup coarsely chopped walnuts
¼ cup grated parmesan cheese

1
Make dough (by hand): In a large mixing bowl, combine honey, the warm water and yeast, and stir until yeast dissolves; Let mixture stand, uncovered, at room temperature for 5 minutes.
2
Combine unbleached flour and semolina; blend well; Stir 1 cup of the flour mixture into the yeast mixture; mix thoroughly; Let batter rise 20 minutes, then stir down and add the remaining flour mixture, 1 teaspoon olive oil and salt.
3
Lightly flour work surface and turn dough onto it; Knead until smooth and elastic (about 5 minutes), flouring surface lightly as needed to prevent sticking.
4
Lightly oil a large bowl and place dough into it; Cover with dampened dish towel and let rise for 30 minutes; Punch down and shape into a ball; set aside.
5
Preheat oven to 450F; Lightly oil a 14-inch-diameter pizza pan and dust with cornmeal; On lightly floured surface, roll dough into a circle approximately the same diameter as the pizza pan; Press dough into pan, crimping edges into a 1-inch rim.
6
Make topping: Lightly oil baking sheet; Place sliced potatoes in a bowl; sprinkle with salt, pepper and 1 teaspoon olive oil; Toss well to coat evenly; Place on prepared baking sheet and roast until browned (about 10 minutes).
7
Place remaining ingredients into blender or food processor, and puree to a paste; Spread thickly over pizza dough; Place roasted potatoes on top; Bake pizza until dough is lightly browned (about 15 minutes); Serve hot.

420

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 teaspoon light honey, 1 cup lukewarm water (98 to 100F.), 1 (2 1/4 teaspoon) package active dry yeast, 1 cup unbleached white flour, and more.

Yes, Potato Pesto Pizza falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato Pesto Pizza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions