Pesto Pizza Recipe

Ingredients

 24 oz. Divided pizza dough
 1/2 c. All-purpose flour
 1 c. Pesto
 2-3 c. Mozzarella/provolone cheese, grated
 1 c. Garlic cloves, roasted
 4 Thinly sliced red skinned potatoes
 1/2 tsp. Italian seasoning
 Olive oil
 Salt and ground black pepper
 Red pepper flakes, crushed

Directions

1

In lower third of the oven place a pizza stone and preheat to 500 degrees F. Let the stone heat for half an hour before baking pizzas.

2

Let pizza dough come to room temperature. On a floured surface, form dough into two large balls and collect the sides. Tuck them under to create a smooth outer surface. Cover the dough with a towel and let it rest for 20 minutes.

3

In the meantime, blanch potato slices in boiling water until just cooked through, between 1 to 2 minutes. Drain and let cool just a little bit before you dry the slices with paper towels. Coat them with a little bit of olive oil, pinch of salt and Italian seasoning.

4

Dust a wooden peel with cornmeal or flour. With floured hands, press the dough with your fingertips and form a flattened disk. Lift the dough up and with the help of your knuckles stretch and thin-out the dough into a circle with a 12 inch diameter. Carefully preserve the edge of dough to get a light, chewy crust. Carefully position dough onto prepared wooden peel.

5

With the help of a spoon, spread an even layer of pesto onto the dough. Top with a layer of grated provolone or mozzarella cheese and slices of potatoes and roasted garlic cloves. Season with a pinch of red pepper flakes and salt. Lightly brush crust with a little bit of leftover garlic or olive oil to help the crust brown.

6

Slide the pizza onto preheated stone and bake until the crust is golden and the cheese is bubbly, about 6 to 7 minutes. Remove the pizza from oven and let it rest for 5 minutes before slicing.

Ingredients

 24 oz. Divided pizza dough
 1/2 c. All-purpose flour
 1 c. Pesto
 2-3 c. Mozzarella/provolone cheese, grated
 1 c. Garlic cloves, roasted
 4 Thinly sliced red skinned potatoes
 1/2 tsp. Italian seasoning
 Olive oil
 Salt and ground black pepper
 Red pepper flakes, crushed

Directions

1

In lower third of the oven place a pizza stone and preheat to 500 degrees F. Let the stone heat for half an hour before baking pizzas.

2

Let pizza dough come to room temperature. On a floured surface, form dough into two large balls and collect the sides. Tuck them under to create a smooth outer surface. Cover the dough with a towel and let it rest for 20 minutes.

3

In the meantime, blanch potato slices in boiling water until just cooked through, between 1 to 2 minutes. Drain and let cool just a little bit before you dry the slices with paper towels. Coat them with a little bit of olive oil, pinch of salt and Italian seasoning.

4

Dust a wooden peel with cornmeal or flour. With floured hands, press the dough with your fingertips and form a flattened disk. Lift the dough up and with the help of your knuckles stretch and thin-out the dough into a circle with a 12 inch diameter. Carefully preserve the edge of dough to get a light, chewy crust. Carefully position dough onto prepared wooden peel.

5

With the help of a spoon, spread an even layer of pesto onto the dough. Top with a layer of grated provolone or mozzarella cheese and slices of potatoes and roasted garlic cloves. Season with a pinch of red pepper flakes and salt. Lightly brush crust with a little bit of leftover garlic or olive oil to help the crust brown.

6

Slide the pizza onto preheated stone and bake until the crust is golden and the cheese is bubbly, about 6 to 7 minutes. Remove the pizza from oven and let it rest for 5 minutes before slicing.

Pesto Pizza Recipe