Pesto Pizza With Roasted Garlic & Potato

Lépés 1

Place a pizza stone in the lower third of the oven and preheat to 500°. Allow the stone to heat for at least half an hour before baking pizzas.

Lépés 2

Allow the pizza dough to come to room temperature. On a lightly-floured work surface, form the dough into two large balls, collecting the sides and tucking them under to create a smooth outer surface. Cover the dough with a damp towel and allow to rest for at least 20 minutes.

Lépés 3

Meanwhile, blanch the potato slices in boiling water until just cooked through, anywhere between 1 – 2 minutes. Drain and allow to cool slightly before drying the slices with paper towels and coating them with a touch of olive oil, a pinch of Italian seasoning and kosher salt.

Lépés 4

Generously dust a wooden peel or the back of a sheet pan with flour or cornmeal. With lightly-floured hands, press the dough with your fingertips to form a flattened disk. Lift the dough up and use the back of your knuckles to stretch and thin-out the dough into a circle with a diameter of 12-inches. Be careful to preserve the edge of the dough if you want a light, chewy crust. Carefully position the stretched dough onto the prepared peel or baking sheet.

Lépés 5

Using a large spoon, spread an even layer of the pesto onto the dough and carefully spread it to within 1/2-inch of the edge, being careful to leave a sauce free edge. Top with an even layer of the grated mozzarella/provolone cheese followed by slices of parboiled potatoes and roasted garlic cloves. Top with a light sprinkling of a bit more mozzarella, season with salt to taste and a pinch of red pepper flakes. Lightly brush the exposed crust with a bit of olive oil (or leftover garlic) oil to promote browning.

Lépés 6

Carefully slide the pizza onto the preheated stone and bake until the crust is crisped and golden and the cheese is bubbling and just beginning to brown, about 6-7 minutes. Remove the pizza from the oven and allow it to rest for a few minutes before slicing.