Linguiça Potato Pesto Pizza

2017-02-06
  • Yield : 2 Pizzas
  • Servings : 4
  • Prep Time : 35m
  • Cook Time : 60m
  • Ready In : 1:30 h

Mention potatoes on pizza and you’ll get one of two responses. From the folks who’ve tried it, you can expect an enthusiastic thumbs up. From everyone else: a resounding “huh?” That’s the thing about pizza with potato – it sounds strange, until you try it, and then you just get it.

A die-hard Linguiça fan on pizza, I was blown away by the idea of putting a potato on a pizza. Tender yet toothsome potatoes and savory whole-roasted garlic cloves come together in a one of a kind pesto pizza experience.

Add this unbeatable flavor combination to your pizza-making repertoire now. Then when someone mentions potatoes on a pizza, you’ll know.

Ingredients

  • 24 ounces pizza dough, divided
  • 1/2 cup all-purpose flour, for dusting
  • About 1 cup pesto
  • 2-3 cups grated mozzarella/provolone cheese
  • 1 cup roasted or confit garlic cloves
  • 4 red skinned potatoes, very thinly sliced
  • 1/2 teaspoon Italian seasoning
  • Olive oil
  • Kosher salt and freshly ground black pepper
  • Crushed red pepper flakes
  • 1/2 pound ground Linguiça

Method

Step 1

Preheat oven to 500°.

Step 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.

Step 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.

Step 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.

Step 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 Linguiça, 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.

Step 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.

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Nutritional Info

This information is per serving.

  • Protein

    6.60g
  • Dietary Fibre

    50g
  • Fat Total

    50g
  • Energy

    70g
  • Fat Saturated

    90g
  • Sodium

    800mg
  • Carbohydrate

    10g
  • Cholesterol

    55.50g