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Spinach Pesto Potato Crust Pizza
Recipe Created by Raquel DeHoyos/Boastful Food LLC January 2018
  1. Preheat oven to 425˚.
  2. Rinse and scrub potatoes, pat dry with a paper towel and slice into 1/4-inch slices, discarding any small end pieces. (You should end up with around 52-54 slices). Place into a large mixing bowl and toss with oil, garlic, cheese, salt and pepper. Make sure every slice gets evenly coated.
  3. Line a baking sheet with parchment paper and form a large circle with one full layer of potatoes covering the bottom. Continue layering the potatoes, reserving smaller pieces for the middle. You will end up with about three rings of potatoes. Bake on the bottom rack of the oven for 30 minutes.
  4. While the potato crust is baking, place all the pesto ingredients into a food processor or blender and mix until a thick paste forms. Set aside.
  5. Prepare toppings. Toppings suggested may be substituted with your own personal favorites, just remember to cut things thin or small to ensure a quicker baking time.
  6. Once crust has baked, top with spinach pesto, all the toppings, and bake for an additional 15 minutes or until the top is golden and the potato crust is crisp.
  7. Slice into six wedges and serve immediately.
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