Pesto Potato Parmesan Pizza | How to Make Pizza Con Patate with a Twist
Servings 4
Equipment
- 1 Mandoline
- 1 Cast Iron Skillet or Pizza Stone
Ingredients
- 1 Pizza Dough Homemade or Good Quality Store Bought
- 1-2 Medium Potatoes Yukon Gold or Russet
- 1 cup Pesto Store bought or Homemade
- 1 Block Parmesan About 1 cup shredded
- salt and pepper To taste
Instructions
- Preheat the oven to 450 degrees and place the cast iron skillet or pizza stone you are using into oven to preheat as well.
- Wash the potatoes well and slice as thinly as possible with a mandoline or very sharp knife and place in a bowl.
- Toss the potatoes with 2-3 tablespoons of the pesto until all of the potato slices are well coated.
- Cover the bowl of potatoes and microwave for 1-2 minutes, just until the potatoes start to get soft. Remove the plate and let the potatoes cool.
- Once the skillet or pizza stone is pre heated, remove it from the oven. Stretch or roll your pizza dough until it is the desired shape and then place it on the stone. (As soon as you put it onto the pan it will begin to stick and cook, so try to shape it as much as you can before you set it down.)
- Once the dough is shaped an on the pan, top it with the remaining pesto leaving border for the crust.
- Lay the potato slices in a single, even layer over the pesto, again leaving a border for the crust.
- Top with the freshly grated/shredded parmesan cheese, make sure to cover the entire pizza even the border you left for the crust. Season with salt and pepper to taste, but remember there is a lot of salt in the pesto and cheese.
- Bake for 10-20 minutes or until golden and the bottom of the crust is just crisp all the way accross. The time really depends on your individual oven, so just keep an eye on it.
- Remove from the oven and let it rest for 5 minutes. Then slice and serve!
Notes
*If you really want to take this recipe over the top, BRUSH THE CRUST with a little OLIVE OIL before adding the parmesan cheese. You won't regret it!!