Ivy Manning

Potato and Blue Cheese Pizza with Kale Pesto

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Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in
Weeknight Vegetarian: Simple, Healthy Meals for Every Night of the Week (Williams-Sonoma)
Weeknight Vegetarian

By Ivy Manning

Published 2015

  • About

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

  1. Place a pizza stone in the lower third of the oven and preheat the oven to 450°F (230°C).
  2. 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