If you’re craving a pizza that bursts with vibrant flavors and satisfying textures, this Pesto Potato Pizza with Sausage Recipe is an absolute game-changer. Picture a golden crust layered with fragrant basil pesto, tender thinly sliced Yukon Gold potatoes, savory Italian sausage, and a generous mix of gooey mozzarella and Parmesan cheeses. Each bite offers an irresistible combination of creamy, crispy, and meaty goodness that will have everyone reaching for another slice. Whether it’s a weeknight dinner or a weekend gathering, this pizza elevates your usual pie to something truly special.
Ingredients You’ll Need
What makes this pizza so extraordinary is how simple, fresh ingredients come together to create layers of flavor and texture. Each element plays a key role, from the creamy pesto to the tender potatoes that add a unique twist on traditional toppings.
- 1 pound pizza dough: The perfect base that puffs up golden and crisp, providing structure and chew.
- 1/2 cup basil pesto: Bursting with fresh basil, garlic, and pine nuts to infuse every bite with bright herbal notes.
- 1 1/2 cups shredded mozzarella cheese: Melts beautifully to create that irresistible gooey texture.
- 1 medium Yukon Gold potato, thinly sliced: Offers a creamy, tender bite with a mild buttery flavor.
- 6 ounces Italian sausage, cooked and crumbled: Adds savory richness and a satisfying meaty contrast.
- 1/4 cup grated Parmesan cheese: Sprinkles a salty, nutty accent on top to elevate the overall taste.
- 1 tablespoon olive oil: Drizzled for a glossy finish and extra crispiness on the crust and toppings.
- 1/2 teaspoon salt: Enhances all the natural flavors without overpowering them.
- 1/4 teaspoon black pepper: Adds a gentle warmth that complements the sausage perfectly.
- Crushed red pepper flakes, optional: For those who love a hint of heat to balance the richness.
- Fresh basil leaves, for garnish: A vibrant, fresh pop of color and flavor to finish the pizza beautifully.
How to Make Pesto Potato Pizza with Sausage Recipe
Step 1: Preheat and Prepare the Oven
Start by heating your oven to a blazing 475°F and place a pizza stone or baking sheet inside to get it piping hot. This step is crucial for achieving a perfectly crisp crust that’s light and airy with a golden finish.
Step 2: Shape the Dough
On a floured surface, roll out the pizza dough into a roughly 12-inch circle. The beauty of this step is in the rustic charm—don’t stress about perfection, as those little irregularities add character. Carefully transfer the dough onto a piece of parchment paper to make moving it easier once it’s topped.
Step 3: Spread the Pesto
Slather the basil pesto evenly over the dough, leaving about an inch of border around the edges. This vibrant green layer is what injects the pizza with an incredible depth of flavor from the fresh herbs and garlic.
Step 4: Layer the Cheese and Potatoes
Sprinkle half of the shredded mozzarella over the pesto, creating a luscious bed for the potato slices. Then, artfully arrange the thin potato slices in a single layer. Sprinkling salt and black pepper now ensures the potatoes season perfectly during baking.
Step 5: Add the Sausage and More Cheese
Scatter the cooked, crumbled Italian sausage evenly over the potatoes. Top everything with the remaining mozzarella cheese and a shower of grated Parmesan. This combination guarantees a bubbly, cheesy finish with savory, meaty bursts throughout.
Step 6: Drizzle and Bake
Drizzle olive oil over the entire pizza to promote a gorgeous golden crust and add a bit of richness. Transfer the pizza with the parchment paper onto the preheated stone or baking sheet, and bake for 12 to 15 minutes until the crust is crisp and the cheese is melted and slightly browned in spots.
Step 7: Garnish and Serve
Once out of the oven, sprinkle fresh basil leaves over the pizza and add crushed red pepper flakes if you like a touch of heat. Slice up your masterpiece and prepare for compliments to flow.
How to Serve Pesto Potato Pizza with Sausage Recipe
Garnishes
Fresh basil leaves bring a bright, aromatic finish that balances the rich pesto and sausage flavors. A sprinkle of crushed red pepper flakes adds an exciting kick if you want a little spice sensation alongside the creamy potatoes and melted cheese.
Side Dishes
Since the pizza itself is packed with flavor and texture, light and fresh sides complement it beautifully. Think a crisp arugula salad with lemon vinaigrette or some roasted cherry tomatoes drizzled with balsamic glaze. These keep the meal balanced and elevate the Italian-inspired experience.
Creative Ways to Present
For a fun twist, serve your Pesto Potato Pizza with Sausage Recipe as a sharing platter at your next dinner party. Cut into smaller slices or even squares, arrange on a rustic wooden board, and surround the pizza with small bowls of extra pesto, chili flakes, and grated Parmesan so everyone can customize each bite.
Make Ahead and Storage
Storing Leftovers
Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days. To prevent sogginess, place a paper towel underneath the slices to absorb extra moisture. The flavors develop even more after a day, making leftovers irresistibly tasty.
Freezing
If you want to enjoy this pizza later, freeze it fully baked or unbaked. For baked pizza, wrap tightly in foil and place in a freezer bag for up to 2 months. For unbaked, assemble on a parchment-lined tray and freeze until firm, then wrap; this way, you can bake it fresh whenever the craving hits.
Reheating
Reheat leftover slices in a hot oven or toaster oven at 375°F for about 8 to 10 minutes to restore crispiness. Avoid microwaving if possible, as it can make the crust chewy and the toppings watery.
FAQs
Can I use a different type of potato?
Absolutely! Yukon Golds work beautifully for their creamy texture and buttery notes, but thinly sliced red potatoes or fingerlings can also be delicious. Just make sure they are thinly sliced to ensure even cooking.
Is it okay to substitute plant-based sausage?
Yes, you can easily swap Italian sausage for a vegetarian or plant-based version to make this pizza meat-free without sacrificing that savory punch. Just cook it according to the package instructions before topping the pizza.
Do I have to parboil the potatoes first?
Parboiling the potato slices for 3 minutes before assembling can give you crispier, softer potatoes that cook through faster, but it is an optional step. The pizza bakes long enough to cook thin slices well if you skip it.
Can I make my own pesto for this pizza?
Definitely! Homemade pesto made with fresh basil, garlic, pine nuts, Parmesan, and olive oil elevates the flavor even more. Store-bought pesto works great too for convenience—just pick one with fresh, vibrant flavor.
What’s the best way to roll out pizza dough?
Use a lightly floured surface and hands or a rolling pin to gently stretch or roll the dough into a circle. Don’t worry about perfect edges; those rustic shapes add charm. If the dough springs back, let it rest a few minutes and try again.
Final Thoughts
There’s something incredibly satisfying about the combination of herbaceous pesto, creamy potatoes, and savory sausage on a crisp crust that makes this Pesto Potato Pizza with Sausage Recipe a standout in the world of homemade pizzas. It’s approachable, delicious, and sure to impress whether you’re feeding family or friends. Give it a try soon—you’ll want to make it your new favorite go-to!
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Pesto Potato Pizza with Sausage Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Nut-Free
Description
This Pesto Potato Pizza with Sausage combines a crispy golden crust with vibrant basil pesto, tender thinly sliced Yukon Gold potatoes, savory Italian sausage, and a blend of mozzarella and Parmesan cheeses. Baked to perfection, this unique pizza offers a flavorful twist on a classic favorite, garnished with fresh basil leaves and optional crushed red pepper flakes for a kick.
Ingredients
Pizza Base
- 1 pound pizza dough, at room temperature
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Toppings
- 1/2 cup basil pesto
- 1 1/2 cups shredded mozzarella cheese, divided
- 1 medium Yukon Gold potato, thinly sliced
- 6 ounces Italian sausage, cooked and crumbled
- 1/4 cup grated Parmesan cheese
- Crushed red pepper flakes, optional
- Fresh basil leaves, for garnish
Instructions
- Preheat Oven and Prepare Baking Surface: Preheat your oven to 475°F and place a pizza stone or a baking sheet inside to heat up. This step ensures that the bottom of the pizza will cook evenly and achieve a crispy crust.
- Roll Out Dough: On a floured surface, roll the pizza dough into a 12-inch circle. Be careful to maintain an even thickness for consistent cooking. Transfer the rolled dough carefully onto a piece of parchment paper to make transferring easier.
- Spread Pesto: Evenly spread 1/2 cup of basil pesto over the dough’s surface, leaving a small border around the edges to create the crust.
- Add Cheese and Potatoes: Sprinkle half (about 3/4 cup) of shredded mozzarella cheese over the pesto layer. Then arrange the thinly sliced Yukon Gold potato slices in a single layer on top. Season the potatoes lightly with salt and black pepper.
- Add Sausage and More Cheese: Scatter the cooked and crumbled Italian sausage evenly over the potato slices. Top the pizza with the remaining mozzarella cheese, then sprinkle 1/4 cup of grated Parmesan cheese across the surface.
- Finish and Bake: Drizzle 1 tablespoon of olive oil over the entire pizza. Using the parchment paper, transfer the pizza onto the preheated stone or baking sheet in the oven. Bake for 12 to 15 minutes, or until the crust is golden brown and the cheese is bubbly with browned spots.
- Garnish and Serve: Remove the pizza from the oven and garnish with fresh basil leaves and crushed red pepper flakes if desired. Slice and serve immediately for best flavor and texture.
Notes
- For crispier potato slices, parboil the potatoes for 3 minutes before arranging them on the pizza.
- To make a vegetarian version, substitute plant-based sausage instead of Italian sausage.
- You can use either store-bought or homemade basil pesto depending on your preference.
- Ensure potato slices are thinly sliced to cook evenly on the pizza.
