Pesto Potato Pizza
Vegan Pesto Potato Pizza, a simple homemade pizza with plant-based pesto, cheeses, sliced potatoes, and topped with micro greens and lemon zest. Easy and incredibly flavorful!
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Why I Love This Recipe
If you’ve been following me for long, you’ll know that Friday night is pizza night in our home. Each week we dream up a different flavor combination and often times I try to use seasonal ingredients.
This pizza was born because I had an abundance of fresh basil and a leftover potato, and even though I balked at potato on pizza when I first married my Italian husband, now it’s one of my favorites. I hope you love it just as much as I do!
What You’ll Need
Step-by-step photos of how to make it
1️⃣ Step One: Prep oven and pizza dough
First, preheat your oven to 425 degrees F (about 220 degrees C).
Then grease a baking sheet with olive oil, add the pizza dough, and use your fingers to spread out the dough until it is even in your desired pizza shape (round, oval, square, etc.).
2️⃣ Step Two: Build pesto pizza
Top the pizza dough with pesto sauce, using a spoon to spread it out evenly over the dough. Then add thinly sliced potatoes on top in a single layer.
Then add a sprinkle on the vegan mozzarella cheese and the tomato slices. Finish off with a sprinkle of salt and pepper.
3️⃣ Step Three: Bake pizza
Add the baking sheet with the uncooked pizza into the oven on the middle baking rack and bake until the pizza dough is cooked and the toppings begin to brown, about 12-15 minutes. Check on the pizza at about the 10 minute mark and keep an eye on it so it doesn’t overcook.
4️⃣ Step Four: Garnish and serve
When pizza is done, remove it from the oven and let it rest a few minutes before transferring it to a cutting board. Add fresh basil leaves and any desired garnishes, like red pepper flakes or nutritional yeast. Then slice into triangles or squares and enjoy.
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Vegan Pesto Potato Pizza
Equipment
- 1 baking sheet or pizza stone
Ingredients
- 2 teaspoons olive oil
- 8 ounces pizza dough homemade or store bought
- ½ cup vegan pesto sauce
- 1 small Yukon gold potato thinly sliced
- ¼ cup vegan mozzarella cheese
- ¼ cup vegan parmesan cheese
- 1 pinch salt and pepper
- Optional toppings: micro greens, red pepper flakes, nutritional yeast, lemon zest
Instructions
- Preheat oven and prep dough: Preheat oven to 425 degrees F (about 220 degrees C). Grease a baking sheet with olive oil, then add the pizza dough and use your fingers to spread out the dough until it is even in your desired pizza shape (round, oval, square, etc.).2 teaspoons olive oil, 8 ounces pizza dough
- Build pesto pizza: Top the pizza dough with pesto sauce, using a spoon to spread it out evenly over the dough. Place sliced potatoes on the pizza in a single layer. Then add a sprinkle on the vegan mozzarella cheese and the tomato slices. Finish off with a sprinkle of salt and pepper.½ cup vegan pesto sauce, 1 small Yukon gold potato, ¼ cup vegan mozzarella cheese, ¼ cup vegan parmesan cheese
- Bake pizza: Add the baking sheet with the uncooked pizza into the oven on the middle baking rack and bake until the pizza dough is cooked and the toppings begin to brown, about 12-15 minutes. Check on the pizza at about the 10 minute mark and keep an eye on it so it doesn’t overcook.
- Garnish and serve: When pizza is done, remove it from the oven and let it rest a few minutes before transferring it to a cutting board. Add fresh basil leaves and any desired garnishes, like red pepper flakes or nutritional yeast. Then slice into triangles or squares and enjoy.1 pinch salt and pepper, Optional toppings: micro greens, red pepper flakes, nutritional yeast, lemon zest