Pizza alla Pesto
Author: Pizza Today
Recipe type: Pizza
- 1 14-inch pizza shell, ready to top
- 1-1/2 pounds new potatoes, peeled and cut into cubes
- ½ cup pesto sauce
- ½ cup chopped oil-packed sun-dried tomatoes, patted dry
- 8 ounces shredded mozzarella
- Reserved basil leaves
- Place the potatoes in a saucepan of boiling salted water.
- Cook until barely tender, 8-9 min.
- Drain well.
- Spread the pesto sauce evenly over the pizza crust up to the border.
- Sprinkle on the sun-dried tomatoes.
- Arrange the potatoes evenly over the pesto sauce.
- Sprinkle on the mozzarella.
- Bake.
- Just before sending the pizza out, sprinkle the fresh basil leaves on top of the cheese.
Recipe by Pizza Today at https://pizzatoday.com/recipes/pizzas/pizza-alla-pesto
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