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