Pesto Potato Pizza

Pesto Potato Pizza

Pesto Potato Pizza

Yield: Yield: Makes 2 ea. 10-12 in. pizzas


2 ea. 7-oz. Wood Stone Dough balls
3 oz pesto
Extra virgin olive oil
3 oz. of Yukon gold potato sliced thin (1/16-1/8 inch thick)
5 oz. fresh whole milk mozzarella sliced
2 Tbsp. Parmigiano-Reggiano cheese, grated


Oven Temperature: 550-580 degrees

  1. Steam or boil the potato slices until slightly cooked but not breaking apart. 1-2 minutes. Lay them out in a single layer to cool.
  2. Thin the pesto with the olive oil so you can spread it on the dough easily.
  3. To assemble pizzas, spread pesto to within 3/4-in. of the edge of each crust and then arrange potato and cheeses on top.

Flame Height: 3.6

  1. Transfer the pizza onto the large peel and land it just inside the doorway. Once the pizza begins to color nicely on the side closest to the flame (about 2-3 minutes), rotate the pizza 180-degrees using the utility peel and move it closer to the flame. Once the side closest to the flame begins to brown, and the top and bottom of the pizza are evenly colored (30 seconds to 1 minute), remove the pizza from the oven using the utility peel. Transfer the pizza to a cooling screen for about 1 minute to prevent steaming and then move it to a cutting board to slice.


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