Spinach Pesto Potato Crust Pizza
This gluten-free potato pizza crust is topped with a simple spinach pesto and lots of flavorful Mediterranean toppings.
Ingredients
- Potato Pizza Crust:
- 4 small Washington Russet potatoes, scrubbed (each about 6 oz)
- 5 tbsp olive oil
- 5 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1 1/2 tsp kosher salt
- 1/4 tsp black pepper
- Spinach Pesto:
- 2 cups loosely packed spinach
- 1/2 cup finely chopped fresh basil
- 1/2 cup walnuts
- 1 large clove garlic
- 1/3 cup olive oil
- 3 tbsp freshly squeezed lemon juice
- 1/4 cup grated Parmesan cheese
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- Pizza:
- 3/4 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 tsp dried Italian seasoning
- 3 small cremini mushrooms, thinly sliced
- 1/4 cup thinly sliced red onion
- 1/4 cup finely chopped marinated artichoke hearts
- 2 tbsp chopped pitted black olives
- 2 tbsp finely chopped sun-dried tomatoes
Notes
For variation, substitute Mediterranean-themed toppings with Tex-Mex toppings: shredded Monterey Jack cheese, Tex-Mex seasoning blend, thinly sliced bell peppers, crumbled cooked chorizo sausage, fresh or pickled jalapeño slices and chopped green onions.