potato pesto feta pizza

Ingredients

• Servings: 10
• 4 yukon gold potatoes
• 1 tablespoon cornmeal
• 1 1/2 pounds prepared pizza dough
• 1 cup prepared basil pesto sauce
• salt and ground black pepper to taste
• 1 cup finely grated parmigiano-reggiano cheese
• 6 ounces shredded fontina cheese
• 1/2 red onion, thinly sliced
• 4 ounces crumbled feta cheese

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 20 mins


• preheat oven to 425 degrees f (220 degrees c).
• scrub and dry potatoes, then prick several times with a fork and place a baking sheet. bake in the preheated oven until the potatoes are easily pierced with a fork, 50 minutes to 1 hour. remove, cool, and cut into slices about 1/4-inch thick.
• sprinkle cornmeal over a half sheet pan. stretch pizza dough over cornmeal to fit the pan; spread pesto sauce over dough.
• lay potatoes over the pesto in a single layer; season with salt and pepper to taste and sprinkle parmigiano-reggiano cheese over potatoes. sprinkle fontina cheese, red onion slices, and feta cheese on top.
• bake in the preheated oven on the bottom rack for 10 minutes. transfer pan to the middle rack and bake until crust is light golden and crisp, 5 to 7 minutes.