Description
This Pesto Potato Pizza with Sausage is a flavorful homemade pizza featuring a crispy crust topped with fresh basil pesto, thinly sliced Yukon Gold potatoes, savory Italian sausage, and melted mozzarella cheese. Perfect for a comforting weeknight dinner, it combines the earthy taste of potatoes with vibrant pesto and hearty sausage.
Ingredients
Scale
Pizza Base
- 1 pound pizza dough
- 1 tablespoon olive oil
Toppings
- 1/2 cup basil pesto
- 1 1/2 cups shredded mozzarella cheese
- 1 medium Yukon Gold potato, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 pound cooked Italian sausage, crumbled
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
- Preheat the oven: Preheat your oven to 475°F (246°C) and place a pizza stone or baking sheet inside to heat thoroughly, which helps achieve a crispy crust.
- Prepare the dough: Roll out the pizza dough on a floured surface into a 12-inch round shape. Transfer the rolled dough to a piece of parchment paper to allow easy transfer to the oven.
- Add pesto and cheese: Spread 1/2 cup of basil pesto evenly over the dough, leaving a small border around the edges. Sprinkle half of the shredded mozzarella cheese over the pesto.
- Prepare and add potatoes: Toss the thinly sliced Yukon Gold potato with olive oil, salt, and black pepper to season. Layer the potato slices evenly on top of the mozzarella cheese.
- Add sausage and remaining cheese: Crumble the cooked Italian sausage evenly over the potato layer, then sprinkle the remaining mozzarella cheese on top.
- Bake the pizza: Carefully transfer the pizza with the parchment paper onto the preheated pizza stone or baking sheet. Bake for 12 to 15 minutes, until the crust is golden brown, and the cheese is melted and bubbling.
- Finish and serve: Remove the pizza from the oven and immediately sprinkle grated Parmesan cheese and fresh basil leaves over the top. Slice and serve warm.
Notes
- For a vegetarian version, omit the sausage and substitute with roasted red peppers or mushrooms.
- Use a mandoline slicer to ensure evenly thin potato slices for uniform cooking.
- Preheating the pizza stone or baking sheet is essential for a crisp crust.
