Greg is a meat lover through and through. But when it comes to pizza, he much prefers roasted tomato or garlic; caramelized onions and mushrooms to sausage and pepperoni. These pizzas are hearty without being heavy. Each recipe makes two 12-14 inch pizzas. We use a 13-inch pizza stone, so adjust accordingly if you’re using a sheet pan. The cheese measurements are of course guidelines, if you double or triple the amounts, we’ll never know.
Sweet Potato and Squash Pizza
- 1 batch pizza dough
- 1 medium to large sweet potato
- 1/2 tsp balsamic vinegar
- 1 tsp olive oil, plus extra for drizzling
- 1/4 tsp sea salt
- 1 small yellow squash (enough to cover the surface of the pizza when thinly sliced)
- 1/4-1/2 cup shredded Romano
Prick the top of the sweet potato and roast in the oven at 375 until done, about 45 minutes. Remove from oven and let cool slightly. Remove skin and dump flesh in a bowl. Mash with vinegar, sea salt and the teaspoon of olive oil. Set aside. Drop the squash in boiling water for two minutes. Remove and run under cold water for a few seconds. When cool enough to handle, slice as thinly as possible. Divide the sweet potato mixture between two rolled out pieces of dough. Spread the mixture thinly then cover each in a single layer of squash. Drizzle with a bit of olive oil and crack some fresh black pepper on top. Bake at 400 for about 10 minutes, or until crust is golden and squash are tender. Sprinkle with Romano and return to oven, cooking until cheese is melted and beginning to brown, about five minutes.
Pesto Potato Pizza
- 1 batch pizza dough
- 2 medium sized white potatoes, skinned
- roughly 1/4 cup pesto
- 3-4 sundried tomatoes (in oil or hydrated)
- 1/4 cup fresh mozzarella
- extra Romano for dusting
Bring 4-6 cups of water to a boil and drop the potatoes in. Cook for 10 minutes. They should be almost tender, but not too tender. (If you’re using dried sun-dried tomatoes drop them in the hot water for about a minute to rehydrate them, then scoop them out and dice them.) Run the potatoes under cold water and once cool enough to handle, slice as thinly as possible. Divide pesto between two rolled out rounds of pizza dough. Cover each with a layer of the potato slices. (One potato per pizza.) Drizzle with olive oil to keep the potatoes from crisping too much. Bake for 15 minutes at 400, until potatoes are tender. Remove from oven and sprinkle on sun-dried tomatoes and cheeses. Cook until cheese is bubbly and starting to brown, about five minutes.
Wow that potato and pesto pizza sounds like carb heaven! Plus, cheese too, so I can’t wait to try it.
I’ve never thought of a potato pesto pizza but as there is fresh pesto in the fridge the word shall be made flesh:)
Dare I confess that I actually prefer all veggie pizzas, so these are perfect!
Very interesting pizza dishes, that sweet potato looks so good
Both of those look good!
Fascinating…I love the sweet poato idea. Going to have to play around with that one!
What an interesting idea for a pizza; I have such a huge bundle of basil in the garden, I really should make pesto!
I have never thought to use potatoes on pizza before! And now I really want a pizza stone for my birthday 🙂
That looks wonderful!
Wow, there’s something for everyone here! I’m usually a sucker for red sauce, but I think my favorite is the potato and pesto one.
I would like a slice of both.
I am a huge fan of potatoes on pizza.
The pesto potato pizza looks and sounds absolutely divine. I’m definitely going to try that recipe out!
That pesto potato pizza is just brilliant, and now I want pesto with potatoes all the time!
Love the idea of using potatoes for pizza. I’m also a sucker for pesto – I made a pizza last week with pesto, turkey meatballs and caramelized onions with mozzarella cheese. I think maybe using potatoes instead of the meatballs would be terrific – thanks for sharing such great recipes!
Potatoes and pesto on pizza crust, oh this could be heaven. Chad is more of a hearty meat lovers kind of pizza eater. My fav is grilled caramelized onion and grilled chicken with blue cheese (thin crust). This is right up my alley and I happen to have some pesto in the fridge (shocking, I know). Great pizza Katherine!
Just tell everyone it’s ‘rustic’ when not shaped like a circle. 🙂
I can attest to the Nom Nom Nom-e-ness of these pizzas.
I tried them.
Oh yum! We did sliced potatoes on a pizza recently, and it was delicious (even if the hubby looked at me like a maniac for suggesting it).
I absolutely love the idea of sweet potato pizza. That’s a stroke of brilliance! 🙂 (And it’s soon headed to a table near us!)
I love potato on pizza, it doesn’t make sense carbs on carbs but it is fabulous.
I had a potato pizza in NY that I adored…can’t wait to try your recipe as well. These both look delish!
Who can say no 🙂 So delicious Thank you dear Rufus, love, nia
katherine. i don’t know which i like the best but i do know that the use of potato for pizza is genius and i can’t wait to try it
Oh, I’ve seen this potato pizza before. Well, a similar one in CPK. I’m intrigued by the sweet potato version.
you can never go wrong with pizza
Sweet potato and squash on a pizza? Hmmm. I think I might like that. Though I know the boys in the house would prefer the potato pesto version. Love the look of that crust too. 🙂
I adore potato pizzas!
I thought I’d seen every variation.. apparently not, I’d love to try a slice of these pies!
I love the yellow squash pizza!!!
I love this combination. On a healthy side.
I think I might just be able to convert my also-meat-loving hubby with these !
potato pizza is awesome! reminds me of grad school
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I am late to this, but it is making me so hungry right now.
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