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
Scale
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.
