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Pesto Potato Pizza

February 14, 2010 Leave a comment Go to comments

Pesto Potato Pizza

Whole wheat crust, pesto, mandolined potatoes, fresh mozzarella, sauteed mushrooms, and chicken andouille sausage. California Pizza Kitchen has a potato pizza that I used to really like. We also ordered pizza from Piece once that had mashed potatoes on top (I didn’t like it, but he did). We had some potatoes lying around so I looked around on the internet as to how best to prepare a potato for pizza.

Based on what I read, I mandolined a red potato and sprinkled the slices with salt to pull out the water. After 15 minutes, I squeezed the remaining water out of the potatoes and tossed them in olive oil, oregano and parmesan cheese. Really tasty on pizza (on top of sauce but below the cheese)…it does get discolored by the next day, but nobody would notice under all the cheese and toppings anyway!

Pesto Potato PizzaMandolined potatoes pre-salt & seasoning

Pesto Potato PizzaYou can’t see the potatoes layered underneath, but they’re there!

Oh yeah…our pizzas are always cooked on a pizza stone heated for at least 30 minutes in the oven at 500F. The pizzas cook super quickly, so you always see the finished pizza photographed on the pizza pan that we serve it on. The holes are nice because then the underside of the crust doesn’t get soggy from heat.

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