Perfect Pesto Potato Pizza

When I was in high school, I used to spend my days at this small mall in Princeton. It had a Barnes and Noble and a movie theater. There was also a small pizza place that sold some interesting combinations. I was going through a limited meat phase, so usually opted for veggie pizza. They had a pesto and potato pizza that sounded interesting. It was so good. I wanted to try it again, but then the mall went under renovations and the pizza place was gone. For years, I said I was going to try and recreate it. So last night I finally did.

Family Pizza Night is a standard in our house even though it doesn’t have a strict schedule. If we are making pizza, then that means all three of us are making pizza. We buy the dough pre-made or sometimes my son will prep it for us. We have even made pizza on nights where he had a friend over. My husband usually tries to make a calzone with various results. So I decided that this would be the week we made pizza. I bought three packages of dough from Walmart through their grocery pickup service. Let’s just say that that service is a lifesaver. In and out in less than twenty minutes. I just wish they had same day pickup. The closest I can ever do is 24 hours, but it is way better service than I got at the nicer supermarket in the area, Harris Teeter. Plus it is free!

Last night was an experiment night. Usually, we do the standard pepperoni pizza. Maybe I do one with olives and peppers. This night I used some leftover pesto sauce I had still in the fridge. I thinly sliced a potato and voila! Perfect pesto potato pizza…try saying that three times fast.

I made a small personal pizza, but you could always adjust the recipe to make a larger pie. The coarse sea salt was a perfect touch because there were small pockets of flavor intensity. Yum!

So here is what I did:

Materials:

  • Pizza pan or large baking sheet
  • Rolling pin
  • Spreader/spatula
  • Knife
  • Potato peeler
  • Pizza cutter
  • Ingredients:
    • 1/2 package Pizza dough, pre-made
      1/4 cup Pesto sauce
      1 small Russet Potato
      1/4 cup Mozzarella cheese, shredded
      1/4 cup Parmesan cheese, shredded
      Olive oil
      Flour
      Garlic powder
      Sea salt, coarse ground
      Black pepper, coarse ground
      Italian seasoning

    Procedure:

    1. Let your dough sit out for at least 1 hour for it to come to room temperature.
    2. Peel potato and slice into thin slices. These slices should be almost translucent. The thicker they are, the longer it takes to cook and you run the risk of cooked crust and raw potato. Place slices in a bowl of water mixed with a dash of salt. This will prevent them from turning brown and oxidizing.
    3. Pre-heat oven to 450F.
    4. Once your dough is ready, flour a large flat surface. Take your dough and split it in half since you are only making a small pie. You can use the other half for another pie or even breadsticks. Roll your dough out into an oval or rectangle shape. It doesn’t have to be perfect, call it rustic!
    5. Once dough is rolled out, transfer to your pizza pan.
    6. Place dollops of pesto sauce on your dough and use your spreader to spread it out.
    7. Arrange your potato slices around your pie. Don’t overlap any of the pieces.
    8. Drizzle olive oil over your potato slices.
    9. Sprinkle salt, pepper, and garlic over your potatoes. The amount varies depending on your preference, but I recommend coarse ground sea salt and pepper.
    10. Sprinkle your cheeses over your pizza. Sprinkle Italian seasoning over the cheese. Again, the amount of seasoning you use depends on your preference, but remember that pesto already holds a lot of flavor.
    11. Place in oven for 15-20 minutes. You should start checking it at 15 minutes, crust should be slightly brown and the potatoes soft enough for a fork to pierce them.
    12. Let rest for at least 10min outside the oven to cool and then slice.

    What are your favorite non-traditional pizza toppings? Yes, I do like pineapple and ham. Bacon of course is better. Share in the comments.

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    Instant Pot Beets

    I love beets in salad, but I am not always a fan of the beets you get from a jar or can. So when I saw a bunch of fresh beets at my local grocery store, I decided to try cooking them in the Instant Pot. Perfect!

    Materials:

  • Ingredients:
    • Beets
    • 1 cup Water
  • Procedure:
    1. If your beets have stems, discard those. Some people like to eat them, but I am not one of those.
    2. Place your beets whole on a trivet in the Instant Pot inner pot with 1 cup water.
    3. Close Instant Pot lid and the vent. Set on Manual on High Pressure for 20 min and QPR when done.
    4. Peel beets. You will find that the skin almost slides off. Be careful though cause these will be hot and will stain your hands bright pink if not wearing rubber gloves.
    5. Enjoy!

    The beets will keep for a few days in your fridge. I tossed mine with some salt, pepper, and butter. I ate them with some lettuce, tomatoes, sprouts, and blue cheese as a salad. Yum!