Spinach Pesto Potato Crust Pizza

Directions

1. Potato Pizza Crust: Preheat oven to 425°F. Line baking sheet with parchment paper.

2. Cut potatoes into 1/4-inch slices, discarding any small end pieces. (You should have about 52 to 54 slices.) Transfer potatoes to large bowl. Toss with oil, garlic, Parmesan, salt and pepper until well coated.

3. Arrange potato slices to form a large circle, about 10 inches in diameter, on prepared baking sheet, with one full layer of potatoes covering bottom. Continue layering potatoes, reserving smaller pieces for the middle. (You will end up with about 3 rings of potatoes.)

4. Bake for 30 to 35 minutes or until potatoes are just tender and lightly golden around edges (leave oven on).

5. Spinach Pesto: Meanwhile, in food processor, pulse together spinach, basil, walnuts and garlic until finely chopped. Add oil, lemon juice, Parmesan, salt and pepper; mix until smooth and blended.

6. Pizza: Spread spinach pesto on prepared ‘crust’, leaving ½-inch border around edges. Sprinkle with mozzarella, Parmesan and Italian seasoning. Top with mushrooms, onion, artichokes, olives and sun-dried tomatoes.

7. Bake for 15 minutes or until cheese is golden brown and bubbling, and potato crust is golden brown and crisp. 

8. Transfer pizza to cutting board. Cut into wedges to serve.