Makes 6 Large Slices of Potato Pesto Pizza
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
- 3/4 lb Yukon gold, or red potatoes
- cornmeal, as needed
- 24 oz pizza dough (enough to cover 18 x 13 sheet pan), room temp
- 3/4 cup prepared pesto sauce
- 1 cup grated parmesan cheese, divided
- salt and fresh ground black pepper to taste
- 6 oz Monterey Jack cheese, shredded
- 1/2 large red onion, sliced thin
- 4 oz feta cheese, crumbled
Preparation:
Roast the potatoes in a 375 degree F. oven until cooked, but still slightly firm. Let cool completely, then slice thin and reserve. Sprinkle cornmeal on a heavy-duty 18 x 13 sheet pan. Roll, or stretch the pizza dough to size and place in pan.Spread pesto sauce on dough. Top with half the Parmesan. Place the potato slices on the pizza, and season well with salt and fresh ground black pepper to taste. Top with Jack cheese, onions, and feta. Sprinkle the remaining Parmesan cheese on and place the pizza on the bottom surface of a preheated 450 degree F. oven for 5 minutes. Then, move the pizza to the lowest rack, and continue baking until the crust is crisp, and the top is browned - about 15 minutes.
