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Crispy Potato Pesto Pizza

This Potato Pesto Pizza is easy to make at home and ready in just 30 minutes! Full of fresh flavors and colorful herbs, this vegan dinner is topped with decadent cashew cheese and a creamy green sauce. Perfect for spring and summer dinners!

overhead shot of pesto potato pizza on a pizza peel next to a glass of water

Have you ever tried making pizza at home? To be honest, it’s one of my favorite foods to eat out at a restaurant and I’ve never been one to regularly make it at home. However, I realized the main issue was that I NEVER felt like making dough myself. Perhaps this will change once I purchase a stand mixer, but in the meantime I realized the key to getting over this roadblock was to just purchase pre-made dough at the grocery store. So simple and freezer-friendly! Today’s recipe makes use of the 1 pound refrigerated dough from Trader Joe’s. If you want to make your own, here is a good recipe for homemade dough.

How to Make Potato Pesto Pizza

Ingredients needed:

  • Pre-made pizza dough (store bought or your favorite recipe)
  • Pre-made pesto (again, store bought is fine)
  • 1 Yukon gold potato
  • Olive oil
  • Cashews (for cashew cheese)
  • Herbs and spices: Dried basil, cumin, lemon zest, sesame seeds, salt and pepper

Instructions:

  1. Preheat your oven to 450 degrees F. Mix sesame mixture in a small bowl and set aside.
  2. Roll out your pizza dough on a flour surface or stretch with your hands to form a rough circle/square. Drizzle a little olive oil on crust and coat with your fingers. Sprinkle the seed mixture evenly across the top.
  3. Coat the entire crust with pesto, reserving a small amount for additional topping while serving. Lay potatoes on crust evenly. Drizzle with olive oil once more. Bake for 15 minutes, until cooked through and golden.
  4. While pizza is baking, blend cashew cheese in a food processor or high speed blender, scraping down the sides as needed. Set aside.As soon as the pizza comes out of the oven, dollop cashew cheese and more pesto.

hand holding pizza cutter cutting into potato pesto pizza

Tips When Adding Potatoes to Pizza

  • Slice the potatoes as thinly as possible. Thin, equally cut slices of potato will cook much more evenly and crisp at the same rate in the oven. If you have a mandolin, this is the perfect excuse to use it.
  • Coat in olive oil before cooking. This again will act as a protective barrier to keep them from drying out and ensure they cook thoroughly.
  • Add the potatoes in a single layer to the pizza. Slight overlap is fine, but try not to stack potatoes on top of one another. This will again help things cook more evenly.

How to Make Vegan Pesto in a Food Processor

  1. Add 1/2 cup walnuts to a food processor with a fat pinch of salt and one large garlic clove. Process to combine.
  2. Add 1/2 cup cashew parmesan and pulse once more to incorporate. Add a bit of lemon juice, if you’d like.
  3. Top the processor with a heaping cup or two of fresh basil. while processor is running, stream in as much olive oil as needed to form the desired texture (it’s often more than you think!).


To be honest, I rarely measure ingredients when making pesto and find this formula to be rather loose. Pine nuts are the more traditional base; they are very expensive, so slivered almonds or walnuts are my go-tos. Cashew parm can be substituted for regular parmesan (or your favorite dairy-free brand).  I am never able to keep my basil plants alive so will often mix in fresh parsley (even the stems). Love pesto? Try Pesto Tomato Toast Tartine or this Grilled Veggie Party Sub with Sun Dried Tomato Pesto.

close up view of a crispy potato pesto pizza

Topping Ideas for Potato Pesto Pizza

  • Fresh herbs, like parsley and basil
  • More pesto and cashew cheese
  • Pumpkin seeds or pistachios, for crunch
  • Red pepper flakes, for heat
  • Edible flowers!

How to Reheat Pizza

Homemade pizza especially can get rather tough after refrigeration, and microwaving often makes this worst. The best way to reheat pizza is to add 1 TBS of oil to a cast iron skillet over medium heat. Add your pizza, cover, and let cook  for 1-2 minutes. This will ensure your toppings reheat while the bottom layer once again becomes crisp. I also use this trick when reheating takeout pizza.

This recipe can be made ahead, but I recommend reserving the optional toppings (pesto, cashew cheese, nuts, herbs) for just before serving.

overhead shot of vegan pesto potato pizza on a pizza peel next to a bowl of pesto and some fresh herbs

Print
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overhead shot of vegan pesto potato pizza on a pizza peel next to a bowl of pesto and some fresh herbs

Potato Pesto Pizza


  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 10 slices 1x
  • Diet: Vegan

Description

This Pesto Potato Pizza is easy to make at home and ready in just 30 minutes! Full of fresh flavors and colorful herbs, this vegan dinner is topped with decadent cashew cheese and a creamy sauce.


Ingredients

Scale

For sesame mixture

  • 2 tsp dried basil or oregano
  • 1 tsp ground cumin
  • 1 TBS lemon zest
  • 1 TBS sesame seeds
  • Pinch each salt & pepper

For Pizza

  • 1 lb prepared pizza dough
  • Olive oil
  • 1.5 cups pesto sauce
  • 1 large Yukon gold potato
  • For serving: microgreens, sunflower seeds, fresh basil, fresh parsley

For cashew cheese

  • 1 cup cashews, soaked in boiling water for 10 minutes and drained
  • 2 TBS lemon juice
  • Pinch salt
  • 2 TBS nutritional yeast
  • Splash of unsweetened almond milk, if necessary

Instructions

  1. Preheat your oven to 450 degrees F. Mix sesame mixture in a small bowl and set aside.
  2. Roll out your pizza dough on a flour surface or stretch with your hands to form a rough circle/square. Lay dough on a cornmeal-dusted baking sheet or pizza stone. Drizzle a little olive oil on crust and coat with your fingers. Sprinkle the seed mixture evenly across the top.
  3. Coat the entire crust with pesto, reserving a small amount for additional topping while serving. Lay potatoes on crust evenly, as pictured above. Drizzle with olive oil once more. Bake for 15 minutes, until cooked through and golden.
  4. While pizza is baking, blend cashew cheese in a food processor or high speed blender, scraping down the sides as needed. If a cohesive mixture is not forming, add a few tablespoons of almond milk. Set aside.As soon as the pizza comes out of the oven, dollop cashew cheese and more pesto on as pictured above.
  5. Top with microgreens, pumpkin seeds for crunch, and fresh herbs. Best enjoyed immediately! If reheating, do so in a cast iron skillet to insure crispiness.

Notes

Nutrition information is an estimate and is calculated without sesame topping.

  • Category: Dinner
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 2 slices
  • Calories: 498 calories
  • Sugar: 1.5 grams
  • Sodium: 823 milligrams
  • Fat: 31.5 grams
  • Saturated Fat: 4.8 grams
  • Unsaturated Fat: 26.7 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 41.6 grams
  • Fiber: 3.2 grams
  • Protein: 8.5 grams
  • Cholesterol: 0 milligrams

Keywords: pizza, pesto, potato, herbs, cashew cheese

Pin this Potato Pesto Pizza

This Crispy Potato Pesto Pizza is easy to make at home and ready in just 30 minutes! Full of fresh flavors and colorful herbs, this vegan dinner is topped with decadent cashew cheese and a creamy green sauce. Perfect for spring and summer dinners!

Portrait of Emily, founder of Garlic Head

About the Author

Hi, I'm Emily! Garlic Head is a plant-based recipe website for all eaters who want to easily, affordably, and sustainably incorporate more vegetables into their diets. My recipes focus on entertaining-style cuisine, perfect for celebrating all of life's little moments! Meet me here.

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Garlic Head is a plant-based community founded by me, Emily. I focus on providing affordable, simple, & healthy recipes for entertaining.

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