Spinach Pesto Potato Crust Pizza
This gluten-free potato pizza crust is topped with a simple spinach pesto and lots of flavorful Mediterranean toppings.
Potato Pizza Crust
Ingredients
- 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
Directions
- Preheat oven to 425°F. Line baking sheet with parchment paper.
- 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.
- 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.)
- Bake for 30 to 35 minutes or until potatoes are just tender and lightly golden around edges (leave oven on).
Spinach Pesto
Ingredients
- 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
Directions
- 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.
Pizza
Ingredients
- 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
Directions
- 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.
- Bake for 15 minutes or until cheese is golden brown and bubbling, and potato crust is golden brown and crisp.
- Transfer pizza to cutting board. Cut into wedges to serve.
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.
© 2024 Washington State Potato Commission
