Spinach Pesto Potato Crust Pizza

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  • Complexity: medium
  • 25 minutes
  • 45 minutes
  • 45 minutes
  • Serves: 4
  • By: Raquel DeHoyos/Boastful Food LLC
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.

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