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Potato Pesto Pizza

Béchamel Sauce, red potatoes and spinach, oh my!

Potato Pesto Pizza

Ingredients

  New York-Style Pizza Dough
Béchamel Sauce:
3 tablespoons butter
3 tablespoons flour
2 cups milk
  salt and fresh ground pepper to taste
1/2 cup parmesan, grated
Topping:
2 tablespoons cornmeal
3 tablespoons olive oil
1/2 teaspoon sea salt
3/4 cup Béchamel sauce with parmesan
2 cups red skinned new potatoes, thinly sliced
  salt and pepper to taste
1/2 cup spinach leaves, minced
1/2 cup parsley leaves, chopped
1 small bunch fresh basil
1 clove fresh garlic, minced
1/4 cup chopped walnuts
1/2 cup parmesan, grated

Cooking Instructions

Remove dough from the refrigerator 1 hour before using to allow the dough to come to room temperature.

To make béchamel sauce: In a 2-quart saucepan over low heat, melt butter. Stir in flour and cook for 3 minutes. Gradually add milk, stirring constantly. Increase heat to medium. Cook for about 5 minutes or until the sauce thickens. Season with salt and pepper. Stir in parmesan. Reserve.

Preheat oven to 450 F.

Lightly oil a 15" pizza pan and dust with corn meal. On a lightly floured board, roll out one round of pizza dough into a 15" circle. Place dough in pan and crimp a one inch rim around rim. Brush rim with 2 tablespoons olive oil and sprinkle with sea salt. Top with béchamel sauce.

For the topping, lightly oil a baking sheet. Place sliced potatoes in a medium bowl and season with salt and pepper. Drizzle with 1 tablespoon olive oil, toss to coat evenly. Place on prepared baking sheet and roast until browned, about 10 minutes.

Place spinach, parsley, basil, garlic, walnuts and parmesan in the large bowl of a food processor. Pulse to combine and form into a smooth paste. Spread thickly on top of béchamel sauce. Top with roasted potatoes. Bake in 450 F oven until dough is lightly browned, about 15 minutes. Serve hot.

Makes one 15" pizza.

Equipment List

Food Processor
Double Boiler
Mandolines
Pizza Pan
Whisks
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