This is a potato pizza with pesto, red onions, feta and much, much more. While it may sound odd on paper, it's quite delicious, and makes a good case for exceptions to the no starch-with-starch rule. Besides, it was a request from my mother-in-law, so what could I say?

Chef John
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

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  • 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.

Nutrition Facts

478 calories; 23.8 g total fat; 45 mg cholesterol; 1033 mg sodium. 44.9 g carbohydrates; 20.6 g protein; Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/28/2014
We love this recipe! Make it just as described. Dip in sour cream! Its heavy so we add a salad on the side. yum!!! Read More
(7)

Most helpful critical review

Rating: 3 stars
04/08/2014
Ummm not sure how I feel about this. It was pretty good. Read More
7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/28/2014
We love this recipe! Make it just as described. Dip in sour cream! Its heavy so we add a salad on the side. yum!!! Read More
(7)
Rating: 5 stars
06/28/2014
We love this recipe! Make it just as described. Dip in sour cream! Its heavy so we add a salad on the side. yum!!! Read More
(7)
Rating: 5 stars
07/11/2012
This was awesome. I combined this recipe with some from other sites. I omitted the Fontina used fresh grated Parmesan. I also added sun-dried tomatoes which I feel really added to the taste. I used Pillsbury ready-made dough which made it really easy and made the cornmeal unnecessary. Next time I might add some mushrooms and/or red pepper flakes. So good! Read More
(7)
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Rating: 5 stars
07/17/2012
DELICIOUS! I had baby red potatoes on hand so I used those and an Italian cheese blend instead og the Fontina. I made grilled dough so when it was done I placed it on a cookie sheet and topped it w/ the toppings and then baked until done. Oh and I used homemade peasto and I think that makes a huge difference... Great flavors! I made small pizzas and that worked out well. I will def be making this again YUM! Thanks for sharing.:) Read More
(5)
Rating: 3 stars
04/08/2014
Ummm not sure how I feel about this. It was pretty good. Read More
Rating: 5 stars
11/27/2017
Yum! I followed his direction but I didn't have feta so I went ahead without it. It was a crispy delicious recipe. Read More
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