One of my personal beliefs is that life is too short to eat boring pizza. There’s a pizza place in my home town where every week, the special is a pizza combination that always makes me stop and think. I’ve yet to try one I don’t like and it’s always a treat for the times I’m back in Illinois (it’s how this curry cauliflower pizza came to be). I think this is part of the reason I share so many flatbreads and pizza recipes- because you can never have too many in my book. The romesco sauce I make is easy and perfect as you start to get red peppers in the summer. The best part, this potato pizza is rather quick to whip together if you already have dough.Print
A flavorful, fun pizza using potatoes tossed with a fresh romesco sauce- perfect for pizza night!
- 1 pizza dough (homemade or storebought)
- 1 recipe for romesco
- 3 cups 1/4″ sliced fingerling potatoes
- Olive oil (for brushing)
- 1/2 teaspoon garlic powder
- 1/2 ounces grated vegetarian parmesan
- 1/2 cup thinly sliced red onions
- 6 to 8 ounces shredded mozzarella cheese
- Parsley (for topping)
- Make pizza dough according to directions or bring dough out of the refrigerator to warm to room temperature. Preheat oven to 500˚ F with a pizza stone in place.
- Make romesco sauce and measure out about 1 cup. If any is leftover, reserve the remaining sauce for another recipe.
- Bring a pot of water to a boil. Add sliced potatoes and blanch until just tender (not falling apart), 4 to 6 minutes. Drain, place in a bowl, and add the romesco sauce. Toss until well combined.
- Roll the dough out onto a surface covered in cornmeal (I used a large wood cutting board put some of you may have a pizza peel.) Roll/shape the dough out to about 14″ circle.
- Brush the edge pizza with olive oil, sprinkle with garlic powder and parmesan cheese if using. Add potatoes to the pizza in an even layer, thin as possible. Sprinkle red onions over the potatoes followed by the mozzarella cheese. Carefully transfer the pizza to the preheated pizza stone.
- Bake until crust is golden, 10-15 minutes depending on oven. Sprinkle with parsley and serve.
Tips & Tricks: Make the romesco ahead of time. The sauce will keep for up to a week in the refrigerator or for a couple months in the freezer.
Nutrition: see the information.
- Calories: 647
- Sugar: 5.1
- Sodium: 765
- Fat: 37.5
- Carbohydrates: 57.8
- Fiber: 6.9
- Protein: 22.9
- Cholesterol: 57.8
As mentioned, I love different toppings for pizzas so even within this recipe, there’s a few different variations I’ve experimented with. For me, however, it’s all about the sauce.
Potatoes: I find the fingerling potatoes key for this pizza. The small shapes help create the perfect, coin-sized topping. If you can’t find these potatoes, try dicing yukon gold instead (or if you’re feeling adventurous, sweet potatoes also work.)
Cheese: I really love the flavor of the romesco, so I keep the cheese plain. However, a smoked gouda, goat cheese, or manchego would be lovely as well.
Spice: The original recipe calls for 1/2 teaspoon of cayenne pepper. I often lessen that when I’m making this pizza for the family but if I’m making a personal sized pizza, I up the pepper amount. Use your best judgement.
If you’ve never tried romesco sauce, you’re in for a treat. This nut/pepper based sauce originated in Spain as a companion for fish but it’s one of my favorite sauces/spreads to pair with vegetables. The smoked paprika is the key to the overall flavor but I also like to add hazelnuts to my version for their earthy undertone. Once you make the sauce, a few other recipes to use: