Potato Pesto Feta Pizza

This is a potato pizza with pesto, red onions, feta and much, much more. While it may sound odd on paper, it's quite delicious, and makes a good case for exceptions to the no starch-with-starch rule. Besides, it was a request from my mother-in-law, so what could I say?

• Preparation Time: 10 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 20 mins
• Calories: 478 Calories

Ingredients

• 1 tablespoon cornmeal
• salt and ground black pepper to taste
• ½ red onion, thinly sliced
• 4 ounces crumbled feta cheese
• 4 Yukon Gold potatoes
• 1 ½ pounds prepared pizza dough
• 1 cup prepared basil pesto sauce
• 1 cup finely grated Parmigiano-Reggiano cheese
• 6 ounces shredded Fontina cheese

Recipe Instructions

Step 1

Preheat oven to 425 degrees F (220 degrees C).

Step 2

Scrub and dry potatoes, then prick several times with a fork and place onto a baking sheet. Bake in the preheated oven until the potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove, cool, and cut into slices about 1/4-inch thick.

Step 3

Sprinkle cornmeal over a half sheet pan. Stretch pizza dough over cornmeal to fit the pan; spread pesto sauce over dough.

Step 4

Lay potatoes over the pesto in a single layer; season with salt and pepper to taste and sprinkle Parmigiano-Reggiano cheese over potatoes. Sprinkle Fontina cheese, red onion slices, and feta cheese on top.

Step 5

Bake in the preheated oven on the bottom rack for 10 minutes. Transfer pan to the middle rack and bake until crust is light golden and crisp, 5 to 7 minutes.