Potato Pizza is Your New Favourite Pizza Mixture

Pizza is my love language. What’s to not love a few chewy dough paired with a plethora of topping mixtures that may vary all the best way from candy summer time peaches and balsamic to savory caramelized onions and prosciutto? With infinite choices, it takes quite a bit for a pizza to realize standout standing, however there’s one pizza that will get me each time. When you’ve watched Chef’s Desk Pizza and caught the episode of Chef Ann Kim in Minneapolis, simply know this: the Boise pizza at her restaurant, Pizzeria Lola, is considered one of my all time favourite pizzas ever. It’s a potato pizza. And it’s so dang good.

When you’ve by no means had a potato pizza earlier than, let me enlighten you as to why it’s the last word pie. The Pizzeria Lola model consists of gruyere, caramelized onions, and thinly sliced potatoes that work so completely collectively. The potatoes get so smooth that they nearly soften in your mouth whereas including this additional texture to the pizza and when paired with the opposite toppings is simply unimaginable. As an ode to my favourite pizza and as we enter spring and summer time pizza season, I simply needed to create my very own potato pizza.

Components for this Potato Pizza

One of the best a part of this pizza is that with a number of shortcuts and retailer purchased objects, this pizza has a really mild ingredient checklist.

Pizza dough. Do-it-yourself like Camille’s model or retailer purchased pizza dough will work simply nice right here.

Pesto. We’re deviating from the Pizzeria Lola model, however I like inexperienced issues on pizza, and the herbaceous taste of a basil pesto on this pizza is a should. Use retailer purchased or home made when you’ve obtained it!

Potatoes. I’m going to be choosy and inform you to make use of a yukon gold potato right here. The starchiness and the best way they sort of soften in your mouth. Prep these with a mandolin to get as skinny of slices as doable and toss generously with olive oil.

Gruyere cheese. You could possibly completely use a mozzarella cheese right here, however I like gruyere with the potatoes on this pizza and the way melty it will get.

Salad. Bizarre to see salad as a pizza ingredient? By no means. I really like salad on pizza. I like that it provides a vivid freshness to the pizza and will also be served alongside it. For this springy model, I used shaved asparagus, arugula, and peas tossed merely in lemon juice and olive oil.

Suggestions for Making Pizza within the Oven

Let’s be trustworthy, we’re by no means going to get the charred leopard spots on a pizza within the kitchen oven that we’ll from a pizza oven. However as a result of not all of us have a full pizza oven, listed below are a number of methods I’ve discovered to try to get the identical impact.

Use a baking metal and preheat within the oven.

Prep your dough on a pizza peel with flour and semolina to keep away from sticking.

Much less toppings will be extra. I do know the temptation to load up your pizza with every part, however being somewhat extra mild handed and selective with components, particularly with a thinner crust pizza, is simply as scrumptious.

Easy methods to Serve Your Potato Pizza

As I discussed above, I LOVE salad on pizza. And particularly as a result of the toppings on this pizza lean on the richer facet, it’s good have somewhat acidic and recent chew to stability every part out. Prep your salad whereas the pizza cooks, and prime when able to serve. Even when you simply have some arugula readily available, giving {that a} fast toss in lemon juice and olive oil for the pizza is so scrumptious.

Different Pizza Recipes to Attempt

We love pizza right here at Camille Types, so we’ve got an entire roster of go-to mixtures we love.

Peach Pesto and Balsamic Pizza

Bacon Apple and Candy Potato Pizza

Spinach and Ricotta Pizza

Pepperoni Sheet Pan Pizza

Scroll on for the recipe, and when you make this potato pizza, remember to go away a score and remark under.


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A simple spring potato and pesto pizza to make to your subsequent pizza night time.

  • 1 retailer purchased or home made pizza dough
  • 1/2 cup pesto, home made of retailer purchased
  • 1 cup gruyere cheese, grated divided
  • 1 giant yukon gold potato, thinly sliced with a mandolin and tossed in olive oil
  • 1/2 cup asparagus, thinly sliced
  • 1 cup arugula
  • 1/4 cup frozen peas, thawed
  • 1/2 lemon, juiced
  • 2 tbsp olive oil
  • 1 ball burrata

  1. For the pizza. Preheat oven to 450 levels F and place a big baking sheet or baking metal within the oven to warmth as you prep the pizza dough. Stretch pizza dough right into a spherical form on a pizza peel coated with semolina and flour to forestall sticking. Prime with pesto, half of the gruyere, then the potatoes, then the opposite half of the gruyere. Take away the baking sheet from the oven and switch the pizza to the sheet. Place again within the oven and switch the temperature as much as 500 levels F. Bake for 15-18 minutes till the crust is golden brown and the cheese is melted and golden.
  2. For the salad. Toss the asparagus, arugula, and peas with the lemon juice, olive oil, salt and pepper.
  3. To assemble. Take away the pizza from the oven when achieved, prime with salad and torn burrata. Salt and pepper to style. Take pleasure in!
  • Prep Time: 15
  • Cook dinner Time: 20
  • Class: Pizza
  • Delicacies: Italian

Key phrases: pizza, potato, vegetarian, pesto


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