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Potato Pizza

Print Recipe
Cook Time 15 minutes
Total Time 1 hour
Servings: 8
Course: Main Course
Ingredients Method

Ingredients
  

Pizza Dough
  • 1 tbsp sugar
  • 2 tsp dry active yeast
  • 1 1/2 cup warm water
  • 3 cups flour
  • 1 1/2 tsp salt
  • 3 tbsp olive oil
Potatoes
  • 3 potatoes (thinly sliced and roasted in the oven)
  • 1 tbsp olive oil
  • sea salt
Roasted Red Peppers
  • 2 red peppers (roasted)
  • 1/3 cup olive oil
Pesto
  • 2 cloves garlic
  • 1/2 tsp sea salt
  • fresh ground pepper
  • juice from 1/2 a lemon
  • 2 cups fresh basil
  • 1/2 cup pine nuts
  • 1/4 cup olive oil
  • 3 tbsp nutritional yeast
Other favourite pizza toppings! We added onions.
Garnish with fresh arugula

Method
 

  1. Pizza Dough
    Skip this step and use store bought dough or pre-made pizza crust if you prefer.
    In a small bow dissolve the sugar in 1 1/2 cup warm water. Sprinkle the yeast on top and let stand for 5-10 minutes, until foamy.
    Mix oil and salt into yeast mixture. Add flour and stir until a sticky dough forms. Transfer dough to an oiled bowl and brush top with oil. Cover bowl with a tea towel and set aside until dough has doubled in size, about 1 hour. Turn out the dough onto a lightly floured surface and knead 1 or 2 times. Divide it in half, and save in the fridge and make a pizza tomorrow!
    Using your hands, press the dough into desired size and thickness and place it on a baking sheet, lightly dusted with flour.
  2. Roasted Potatoes
    Heat oven to 475 degrees and place thinly sliced potatoes on baking sheet. Drizzle lightly with olive oil and season with a pinch of salt and pepper. Bake for 25-30 minutes until they are cooked through. They will be heading back into the oven later to brown, once the pie is assembled.
  3. Roasted Red Peppers
    Roast red peppers in a casserole dish for 40 minutes at 450°
  4. Pesto
    Blend all pesto ingredients in high speed bender.
  5. Assemble
    Spread pesto onto pizza , top with potatoes, red peppers and onions. Bake at 475 until the crust is golden brown, 8 to 10 minutes. Let cool 1 to 2 minutes before topping with arugula.