Are you ready to elevate your pizza game with a delightful twist? Introducing Pesto Smashed Potato Pizzas—a mouthwatering fusion that combines the comforting goodness of crispy smashed potatoes with the vibrant flavors of fresh pesto and gooey cheese. Perfect for impressing guests or treating yourself to a unique meal, these pizzas are not only visually stunning but also incredibly easy to make. With just a handful of ingredients and a total time of only 35 minutes, you'll be savoring every bite of this Italian-inspired dish in no time. Dive into the recipe below and discover how to create a culinary masterpiece that will leave everyone craving more!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 pizzas
Ingredients
- 1 lb baby potatoes
- 1/2 cup pesto
- 1 cup mozzarella cheese, shredded
- 1/4 cup cherry tomatoes, halved
- 1/4 cup parmesan cheese, grated
- Fresh basil for garnish
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Wash baby potatoes thoroughly and place them in a large pot of salted water. Bring to a boil and cook for 15-20 minutes until potatoes are fork-tender but not falling apart.
- Drain the potatoes and let them cool slightly for 2-3 minutes. Transfer to the prepared baking sheet.
- Using a potato masher or the bottom of a glass, gently press down on each potato to smash them, creating a flat, rustic surface. Be careful not to completely break the potatoes.
- Drizzle the smashed potatoes with olive oil and season generously with salt and pepper.
- Roast the smashed potatoes in the preheated oven for 15-20 minutes until edges are crispy and golden brown.
- Remove potatoes from the oven and spread a layer of pesto over each smashed potato.
- Sprinkle shredded mozzarella cheese evenly over the pesto-covered potatoes.
- Top with halved cherry tomatoes and return to the oven for an additional 5-7 minutes until cheese is melted and bubbly.
- Remove from oven and immediately sprinkle with grated parmesan cheese.
- Garnish with fresh basil leaves just before serving.
- Serve hot as an appetizer or light main course, enjoying the crispy potato base and creamy, herbal pesto topping.
Tips
- Choose the Right Potatoes: Opt for small, waxy baby potatoes for the best texture. They hold their shape well when smashed and roasted.
- Don’t Overcook: Keep an eye on the potatoes while boiling. You want them fork-tender but not mushy, as they’ll fall apart when smashed.
- Crispier Edges: For extra crispy edges, drizzle a bit more olive oil over the smashed potatoes before roasting.
- Experiment with Toppings: Feel free to get creative! Add ingredients like olives, roasted red peppers, or even a sprinkle of red pepper flakes for a spicy kick.
- Serve Immediately: These pizzas are best enjoyed hot out of the oven when the cheese is melty and the potatoes are crispy.
- Garnish for Freshness: Fresh basil adds a pop of color and flavor, so don’t skip this step for that restaurant-quality finish!
Nutrition Facts
Calories: 295kcal
Carbohydrates: 24g
Protein: 14g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 28mg
