Description
An easy spring potato and pesto pizza to make for your next pizza night.
Ingredients
Units
Scale
- 1 store bought or homemade pizza dough
- 1/2 cup pesto, homemade of store bought
- 1 cup gruyere cheese, grated divided
- 1 large yukon gold potato, thinly sliced with a mandolin and tossed in olive oil
- 1/2 cup asparagus, thinly sliced
- 1 cup arugula
- 1/4 cup frozen peas, thawed
- 1/2 lemon, juiced
- 2 tbsp olive oil
- 1 ball burrata
Instructions
- For the pizza. Preheat oven to 450 degrees F and place a large baking sheet or baking steel in the oven to heat as you prep the pizza dough. Stretch pizza dough into a round shape on a pizza peel coated with semolina and flour to prevent sticking. Top with pesto, half of the gruyere, then the potatoes, then the other half of the gruyere. Remove the baking sheet from the oven and transfer the pizza to the sheet. Place back in the oven and turn the temperature up to 500 degrees F. Bake for 15-18 minutes until the crust is golden brown and the cheese is melted and golden.
- For the salad. Toss the asparagus, arugula, and peas with the lemon juice, olive oil, salt and pepper.
- To assemble. Remove the pizza from the oven when done, top with salad and torn burrata. Salt and pepper to taste. Enjoy!
- Prep Time: 15
- Cook Time: 20
- Category: Pizza
- Cuisine: Italian
Keywords: pizza, potato, vegetarian, pesto