Potato Pesto Pizza with Brussels Sprouts and Yellow Squash
Potato Pesto Pizza with Brussels Sprouts and Yellow Squash transforms the humble potato pizza into satisfying bites of pillowy potato and veggies!
Potato Pesto Pizza with Brussels Sprouts and Yellow Squash transforms the humble potato pizza into satisfying bites of pillowy potato and veggies!
Let’s not beat around the bush. When you are looking for comfort food, pizza is always an obvious choice, but here’s a question for you. Does pizza have to have tomato sauce and stretchy cheese to be comforting? I will argue that the answer is no, and this potato pesto pizza is proof to convince you that it’s time to move past the typical debate of olives vs mushrooms (or is that just at our house?).
This is a carb lover’s pizza, one that will bring any bread and potato lover to their knees. A traditional pizza con potate is utterly simple, with just good olive oil and rosemary, but I wanted to take it a step further. Nestled atop a layer of savory pesto, I scatter shaved Brussels sprouts and yellow squash, before I add the potatoes. The carbaholics won’t mind the extra veggies, and those who are looking for a delicious vegetarian pizza will be satisfied, too!
How to Make Potato Pizza with Pesto, Brussels Sprouts, and Yellow Squash
This pesto pizza shines with its simplicity and flavor, pillowy, tender potatoes, and shaved Brussel sprouts and squash. You can customize it to the veggies you have on hand — zucchini and finely chopped kale would be great here, too!
Of course, if you have store-bought pizza dough on hand, then you will save even more time, but this quick dough only requires an hour of rising time, which by pizza dough standards is fairly quick!
While the dough rises, you can prep all your toppings — parboiling the mini potatoes takes just about 10 minutes. You can finely chop the sprouts with a food processor, or if you don’t feel like washing lots of dishes (which is how I operate), just chop it with a knife!
The best part of this recipe is it makes good use of pantry ingredients like jarred pesto (but if you have homemade, by all means, all the better) and Parmesan cheese.
Enjoy this on your next pizza night, with a good salad, or as an appetizer with a glass of wine!
More Homemade Pizza Recipes to Try
Ricotta Pizza with Prosciutto and Fresh Pea Salad
Grilled Vegetable Pizza
Dutch Oven Pizza
Chicken Pesto Pizza
Blueberry, Feta and Honey-Caramelized Onion Naan Pizza
Fig, Jalapeño Jam and Blue Cheese Pizza
Potato Pesto Pizza with Brussels Sprouts and Yellow Squash
Ingredients
For the dough:
- 1 cup warm water 100-110°F
- 1 1/2 teaspoons granulated sugar
- 1 1/2 teaspoons active dry yeast
- 1 1/2 teaspoons kosher salt
- 1 tablespoon extra virgin olive oil
- 2 1/2- 3 cups all-purpose flour plus more for rolling
For the pizza:
- 10 baby potatoes
- Kosher salt
- Extra virgin olive oil
- 1/2 cup pesto
- 1/2 cup shredded brussels sprouts
- 1 small yellow squash thinly sliced
- 1/2 cup parmesan cheese grated
Instructions
Make the dough:
- Dissolve the sugar, yeast, salt and olive oil in the warm water.
- Add the flour and mix until combined.
- Turn out the dough on a lightly floured surface and knead the dough for about 7 minutes, or until the dough is smooth.
- Transfer to an olive oil-greased bowl, lightly cover and place in a warm place to rise for 1 hour. I like to proof my dough in a 100°F oven.
- When the pizza dough has doubled in size, divide the dough in half and form into two balls of dough.
Make the pizza:
- Place the potatoes in a small saucepan and add enough water to just cover the potatoes. Season with some kosher salt. Bring to a boil, then cover and lower heat to a simmer. Cook for about 15 minutes, or until the potatoes are fork-tender, but not mushy. Drain the potatoes and slice into 1/4 inch coins.
- Roll out 1 ball of pizza dough to about 1/4 inch thickness and a diameter of about 14 inches. Lightly brush the dough with olive oil. Spread about 1/4 cup of the pesto on the dough, leaving a 1/2 inch border around the perimeter. Top with potatoes, Brussel sprouts, and yellow squash. Season with salt and pepper and drizzle lightly with olive oil. Top with cheese.
- Repeat for the other ball of dough.
- Bake in a 475°F oven for about 8-9 minutes, or until the crust is golden. Sprinkle a little more cheese on the top, slice and serve immediately.
Notes
Tips for Making Potato Pesto Pizza
- Can I use store-bought pizza dough? Yes! This will save time!
- Can I freeze this? Yes, you can make the pizza dough in advance and freeze it until you are ready to make your dough, just defrost overnight in the refrigerator. You can also assemble the entire pizza, wrap it well in plastic wrap and freeze. Add a few minutes to the baking time and bake from frozen.
- What kind of potatoes should I use? I recommend mini baby potatoes, for its edible skin and since it cooks quickly. When sliced, the small rounds are the perfect size (like pepperoni!). If you have other varieties of potato on hand, just be sure to cook them appropriately. Yukon gold potatoes also work beautifully here.
Nutrition
COOKBOOK
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