Potato Flatbread Pizza
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!
Servings: 2
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
MAKE AHEAD:
- Roast the potatoes 1-2 days ahead of time and refrigerate.
Nutrition
Serving: 1 | Calories: 1122kcal | Carbohydrates: 52g | Protein: 36g | Fat: 86g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 18g | Cholesterol: 100mg | Sodium: 1891mg | Potassium: 1043mg | Fiber: 7g | Sugar: 7g | Vitamin A: 3329IU | Vitamin C: 45mg | Calcium: 806mg | Iron: 3mg