Spinach Pesto Potato Crust Pizza

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  • Srv: 6
  • By: Raquel DeHoyos/Boastful Food LLC
Spinach Pesto Potato Crust Pizza

Ingredients

  • For the Crust
  • 4 small russet potatoes, (about 1# 6 oz )
  • 5 Tablespoons olive oil
  • 5 cloves garlic, minced
  • 1/4 cup grated Parmesan cheese
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon black pepper
  • For the spinach pesto and toppings:
  • 1/2 cup walnuts
  • 1/3 cup olive oil
  • 1 large lemon, juiced, (about 3 Tablespoons)
  • 1/4 cup Parmesan cheese
  • 2 cups loosely packed spinach
  • 1/2 cup chopped fresh basil
  • 1 large clove garlic
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 crimini mushrooms, thinly sliced
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup marinated artichokes
  • 1/4 cup sun - dried tomatoes
  • 1/4 cup black olives
  • 3/4 cup shredded mozzarella
  • 1/4 cup grated parmesan
  • 2 teaspoons pizza seasoning or Italian herbs

Directions

  1. Preheat oven to 425 ĚŠ.

    Rinse and scrub potatoes, pat dry with a paper towel and slice into 1/4-inch slices, discarding any small end pieces. (You should end up with around 52-54 slices).Place into a large mixing bowl and toss with oil, garlic, cheese, salt, and pepper. Make sure every slice gets evenly coated.

  2. Line a baking sheet with parchment paper and form a large circle with one full layer of potatoes covering the bottom. Continue layering the potatoes, reserving smaller pieces for the middle. You will end up with about three rings of potatoes. Bake on the bottom rack of the oven for 30 minutes. 

  3. While the potato crust is baking, place all the pesto ingredients into a food processor or blender and mix until thick paste forms. Set aside. 

  4. Prepare toppings. Toppings suggested may be substituted with your own personal favorites, just remember to cut things thin or small to ensure a quicker baking time. Once the crust has baked, top with spinach pesto, all the toppings, and bake for an additional 15 minutes or until the top is golden and the potato crust is crisp. Slice into six wedges and serve immediately.

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