Potato Pesto Pizza
Ingredients: cornmeal, pizza dough, pesto, Yukon Gold potatoes, black pepper · 30 min cook time · 520kcal · ₩14,800
Ingredients
1pinch cornmeal, 1portion pizza dough, 0.5cup pesto, 4piece Yukon Gold potatoes, 1pinch black pepper, 1pinch salt, 1cup parmesan cheese, 1cup fontina cheese, 0.5piece red onion, 0.5cup feta cheese
Instructions
1. Dust a sheet pan generously with cornmeal.
2. Roll out pizza dough to fit a half-sheet pan and place on the prepared pan.
3. Spread pesto sauce evenly over the dough.
4. Roast Yukon Gold potatoes until fully cooked and tender, then slice into thin rounds and arrange over the pesto.
5. Season potato slices with black pepper and salt.
6. Grate parmesan cheese over the potatoes, then top with shredded fontina cheese, sliced red onions, a few drizzles of pesto, and crumbled barrel-aged feta cheese.
7. Bake in a preheated 425 F oven on the bottom rack for 10 minutes, then move to the middle rack for another 5 minutes until crispy.
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