Carbs on carbs! If you haven’t tried potato on pizza, trust us, it’s worth your while. We were once skeptical too.
Fennel sausage and potato pair wonderfully, atop a bed of creamy cheese (we love havarti) and pistachio pesto.
If you don’t have pistachios on hand, feel free to use regular basil pesto for your base.
Potato Pizza with Pistachio Pesto
Course: Dinner, PizzaCuisine: ItalianDifficulty: MediumServings
1
12-Inch PizzaCarbs on carbs! If you haven’t tried potato on pizza, trust us, it’s worth your while. Fennel sausage and potato pair wonderfully, atop a bed of creamy cheese and pistachio pesto.
Ingredients
1 Yukon gold potato, finely sliced using a mandoline
Pistachio pesto (recipe here)
Havarti cheese, shredded
2 or 3 pork sausages
Fresh rosemary, chopped
1 tsp fennel seeds
Salt and pepper to taste
Olive oil to drizzle
Directions
- Cut the sausages into small chunks.
- In a frying pan, start cooking the sausages, with salt, pepper and fennel seeds.
After the sausages get a good char move them into a small bowl. - When the pizza dough is ready for the toppings (dough recipe here), add a thin layer of the pistachio pesto and a generous amount of cheese.
- Start layering the potato slices.
- Top with chopped rosemary, drizzle olive oil, and cook in a 800 °F pizza oven for 30-60s.
- Serve fresh out of the oven!
