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Potato and Blue Cheese Pizza with Kale Pesto
Preparation info
- Makes
4
servings - Difficulty
Easy
Appears in
By Ivy Manning
Published 2015
Potatoes, when thinly sliced and sprinkled with rosemary and blue cheese, become a buttery treat on a whole-wheat pizza base. The kale pesto moistens the dough and gives the pizza a satisfying, earthy flavor.
Ingredients
- Small Yukon gold potatoes,
2 - Pizza Dough,
1 lb 500 g
Method
- Place a pizza stone in the lower third of the oven and
preheat the oven to .450°F (230°C) - Cut the potatoes in half, then place the cut sides down on a cutting board and cut into ⅛-inch (3-mm) slices. (Alternatively, thinly slice the potatoes using a ma
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