Potato Pesto Feta Pizza

2 Reviews

Prep: 10 min
Cook: 1 hr 10 min
Ready In: 1 hr 20 min

“This is a potato pizza with pesto, red onions, feta and much, much more. While it may sound odd on paper, it's quite delicious, and makes a good case for exceptions to the no starch-with-starch rule. Besides, it was a request from my mother-in-law, so what could I say?” - by Chef John

Ingredients

4 Yukon Gold potatoes
1 tablespoon cornmeal
1 1/2 pounds prepared pizza dough
1 cup prepared basil pesto sauce
salt and ground black pepper to taste
1 cup finely grated Parmigiano-Reggiano cheese
6 ounces shredded Fontina cheese
1/2 red onion, thinly sliced
4 ounces crumbled feta cheese

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Metric US

Original recipe yields 10 servings

Directions

Preheat oven to 425 degrees F (220 degrees C).
Scrub and dry potatoes, then prick several times with a fork and place onto a baking sheet. Bake in the preheated oven until the potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove, cool, and cut into slices about 1/4-inch thick.
Sprinkle cornmeal over a half sheet pan. Stretch pizza dough over cornmeal to fit the pan; spread pesto sauce over dough.
Lay potatoes over the pesto in a single layer; season with salt and pepper to taste and sprinkle Parmigiano-Reggiano cheese over potatoes. Sprinkle Fontina cheese, red onion slices, and feta cheese on top.
Bake in the preheated oven on the bottom rack for 10 minutes. Transfer pan to the middle rack and bake until crust is light golden and crisp, 5 to 7 minutes.

Nutrition

Amount Per Serving (10 total)

Calories
478 cal
24%

Fat
23.8 g
37%

Carbs
44.9 g
14%

Based on a 2,000 calorie diet

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Reviews (2)

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Mallard S.

Jul. 11, 2012

"This was awesome. I combined this recipe with some from other sites. I omitted the Fontina used fresh grated Parmesan. I also added sun-dried tomatoes, which I feel really added to the taste. I used P..." See moreillsbury ready-made dough, which made it really easy and made the cornmeal unnecessary. Next time I might add some mushrooms and/or red pepper flakes. So good!"

Christina

Jul. 17, 2012

"DELICIOUS! I had baby red potatoes on hand, so I used those and an Italian cheese blend instead og the Fontina. I made grilled dough, so when it was done, I placed it on a cookie sheet and topped it w..." See more/ the toppings and then baked until done. Oh, and I used homemade peasto and I think that makes a huge difference... Great flavors! I made small pizzas and that worked out well. I will def be making this again~YUM! Thanks for sharing. :)"

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