Just like with the cannoli debate, Bostonians are divided over where the best pizza in the city can be found. Although both The Upper Crust and Regina’s are strong contenders for the #1 spot, a case can easily be made for Cambridge, 1.This refined pizza place serves thin crust, charcoal-grilled pies featuring unique ingredient combinations. One offering in particular that caught my eye when John and I went to Cambridge, 1 was the potato, fontina, parmesan, romano, rosemary, and garlic pizza. This was my first experience eating potato slices on pizza, and I was hooked.
Re-creating this tasty pizza remained in the back of my mind for a while, but was brought to the forefront when I came across this recipe for pizza with pesto, potatoes, and roasted garlic. I figured I’d follow this recipe – with a few adaptations – as my first foray into making potato-topped pizza.
The verdict? Although the flavors were different than the potato pizza at Cambridge, 1, this pesto version was every bit as delicious. I’m completely sold on the potato-topped pizza concept, and I’m looking forward to attempting a replica of the rosemary, garlic, and three cheese pie that initially piqued my interest!
|Name||Potato Pesto Pizza|
|Prep Time||20 minutes|
|Cooking Time||15 minutes|
|Total Time||35 minutes|
- 1 ball store-bought or homemade pizza dough
- all-purpose flour for rolling out the dough
- 1 medium Yukon Gold potato (preferably organic), scrubbed and sliced into 1/8 inch thick slices (a mandolin works best here)
- 1/4 cup store-bought or homemade basil pesto
- 1 cup shredded 2% mozzarella cheese, divided
- olive oil cooking spray
- Kosher salt
- Italian seasoning
- crushed red pepper flakes
- Bring the pizza dough to room temperature by placing on the counter, covered, for at least 1-2 hours prior to rolling out.
- Preheat oven to 450 degrees F.
- Lightly flour a large clean work surface, and roll the dough out to about 1/4 inch thickness using a rolling pin. Carefully transfer the rolled-out dough to a non-rimmed baking sheet. Pierce the dough lightly with a fork 7-8 times and place in the oven. Pre-bake the dough for 2 minutes. Remove the baking sheet from the oven, flip the pizza crust over, and spoon on the pesto sauce. Set aside.
- While the pizza dough is pre-baking, cook the potato slices in rapidly boiling water for 1 minute. Drain well and pat dry with paper towel. Lightly coat the dried potato slices with olive oil cooking spray and season with salt and Italian seasoning.
- Spread 1/2 cup of the cheese over the pesto sauce. Layer the seasoned potato slices on top, then add the rest of the cheese. Season with a pinch of salt and crushed red pepper flakes.
- Bake assembled pizza on the baking sheet for 8 minutes. Carefully remove the baking sheet from under the pizza, and cook the pizza directly on the oven rack for 1-2 minutes, or until the bottom of the pizza crust is golden brown and crisp.
- Allow the cooked pizza to cool for a couple of minutes before slicing and serving.
Estimated Nutrition Per Serving
- Calories: 425 calories
- Protein: 11g
- Carbohydrates: 53g
- Dietary Fiber: 4g
- Sugars: 2g
- Fat: 19g
- Saturated Fat: 4g
- Cholesterol: 10mg
- Sodium: 590mg