- Prep time
- 15 minutes PT15M
- Cook time
- 25–30 minutes PT30M
- 1–2 servings
Colorful fingerling potatoes complement a roasted tomato pesto sauce in this inventive pizza.
- 4 ounces tri-color fingerling potatoes
- Salt, to taste
- 8 ounces pizza dough
- 2 ounces roasted tomato pesto
- ½ cup basil, chiffonade
- 2 ounces mozzarella cheese, shredded
Place potatoes in a small pot and cover with cold salted water. Bring to a simmer and cook until the tip of a knife easily passes through, 7–10 minutes. Drain and let cool to room temperature.
Heat oven to 475°F.
Roll pizza dough to 10 inches in diameter, then place on a pizza peel or baking sheet. Spread the tomato pesto to ½ inch from the edge of the dough. Sprinkle basil evenly over the sauce and top with mozzarella. Slice the potatoes into ¼-inch disks and distribute evenly over the cheese.
Bake in oven on a pizza stone or baking sheet until crust is well browned and toppings begin to caramelize. Remove from oven and transfer to a wire rack for 1 minute to dissipate steam before slicing.