- 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
- 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.
04/30/2018
recipepes.com
Potato Pesto Feta Pizza, recipe
PT15M
PT1H
5
455 calories
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