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Potato Pesto Pizza
Ready Time: 40min
Prep Time: 20min
Cook Time: 20min
Recipe by: Kayla Dome
Zesty basil pesto, mushrooms, red potatoes, chilies, and mozzarella on a crispy crust.
1 each (1 lb.) Pizza Crust
¾ cup Prepared Basil Pesto
1 cup Fresh Cherry Mozzarella (Shredded Mozzarella can be subbed)
8 ounces Sliced Cremini Mushrooms (White button Mushrooms can be subbed)
¼ cup Green Olives (such as Castelvatrano), cut in half lengthwise
1 lb. Sliced Red Potatoes, cooked, drained, and cooled
2 tablespoons Fresh Basil, chopped
1 tablespoon Olive Oil
1 tablespoon Crushed Red Chili Flakes (optional)
Prep Time: 20min | Cook Time: 20min
Preheat the oven to 425 °F and arrange a rack on the lowest position of the oven.
Spread the pizza dough out into a 12-inch circle onto a sheet pan lined with a silicon baking mat, parchment paper or lightly oiled aluminum foil.
Spread the pesto sauce on the pizza dough, leaving a 1-inch gap for the crust.
Arrange the mozzarella balls, mushrooms, olives and potatoes on top of the sauced portion of the pizza.
Bake the pizza for 15-20 minutes or until the crust is nice and golden.
Remove the pizza from the oven and top with the fresh basil.
Brush the crust with the olive oil and if desired sprinkle with crushed red chili flakes. Enjoy!
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