Potato Flatbread
Updated Aug 02, 2021, Published May 14, 2017
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Potato Flatbread Pizza with pesto and smoked Mozzarella is perfect for carb lovers, with a delightful blend of creamy potatoes, fragrant pesto, and the rich flavor of melted smoked mozzarella on a crisp flatbread crust. It’s a satisfying comfort food that’s both indulgent and flavorful!
The inspiration behind this recipe:
My stepchildren and I had difficulty bonding when my husband and I married. A stepmom isn’t exactly every child’s dream. However, one of the things we started doing to have some fun and just relax as a blended family was “Make Your Own Pizza” night. We would get all the fixings together and then use flatbread, pitas, or naans for the crust so everyone could create their pizzas. We all had a great time!
Thanks to a recent MYOP night, I remembered we had several packages of naan in the freezer. It’s so perfect as a quickie pizza crust!
How to Make Potato Flatbread:
Here’s all you do for this potato flatbread pizza….
- Roast potato slices in extra-virgin olive oil, salt and pepper and plenty of fresh rosemary until tender but not browned or to crispy. The center should still be creamy.
- Spread pesto over the naan. I used Radish Greens Pesto, which we had in our freezer. Radish season is coming up, so be sure to make some! It’s perfect on this potato flatbread! I’m not so sure basil pesto would work, as basil and rosemary don’t make a great combination. However, you could use kale or spinach pesto.
- Top with smoked Mozzarella (or smoked Provolone or smoked Gouda), red onion slices, the roasted potatoes, a bit more cheese and….
Delicious, cheesy, smoky potato flatbread with the kick of radish greens pesto.
Top this naan potato pizza with an over-easy egg for a delicious breakfast!
For more great pizza recipes, be sure to try my:
Potato Flatbread Pizza
Ingredients
- 8-10 small baby potatoes, red or Yukon Gold potatoes, sliced into 1/8-inch slices
- 2-3 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh rosemary
- 2 package (8.8-ounce) naan flatbreads, regular or whole wheat
- 1 cup radish pesto, or spinach or kale pesto
- 8 ounces shredded smoked Mozzarella, provolone or Gouda
- Red onion slivers
Instructions
- Preheat oven to 375 degrees. Line a baking sheet with nonstick aluminum foil. Toss potatoes with olive oil, salt, black pepper and rosemary. Spread out on the baking sheet and roast for 15-20 minutes or until tender but not browned.
- Increase oven temperature to 425 degrees.
- Spread pesto over naans. Top with 3/4 of the cheese, reserving some for on top. Place red onion slices on pizza, followed by potatoes and remaining cheese.
- Bake 15-20 minutes on a pizza stone (if possible) or until naan is crispy and cheese is melted and lightly browned. Cut into slices and serve immediately.
Notes
- Roast the potatoes 1-2 days ahead of time and refrigerate.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
This pizza was amazing! I found it the perfect use of your radish top pesto which I just made, since it mellows out the sharpness. I don’t eat dairy so I used my favorite cashew mozzarella and this was perfect. My family loves it as well! Thanks.
Hi, Asha, Thanks so much and so glad you and your family enjoyed! Love that you were able to adapt the recipe to your needs. Thanks again!
Oh my… I need this! And the egg is non-negotiable in my opinion!
This sounds incredible! I love potatoes on pizza and have recently been popping radish tops into everything I cook! Yum!
Thanks, Abra! They really are awesome on pizza and the radish top pesto adds just the right kind of zing! Hope you enjoy!