If you’re craving something extraordinary for your next pizza night, the Pesto Potato Pizza with Sausage might just become your new obsession. Just imagine: golden, crisp-edged potatoes layered on herby pesto, savory Italian sausage, gooey mozzarella, and a final flurry of Parmesan. It’s a colorful, crave-worthy creation whose flavors are balanced and comforting but will still surprise even the most seasoned pizza fans. This Pesto Potato Pizza with Sausage brings a little gourmet excitement to the table, all in the time it takes to bake a classic pie.
Ingredients You’ll Need
The beauty of Pesto Potato Pizza with Sausage is how a few well-chosen ingredients come together in a show-stopping way. Each one matters: from the chewy dough, to the aromatic pesto, to those tender potatoes and the savory sausage crumble. Here’s everything you’ll need for pizza perfection:
- Pizza Dough (1 pound): Opt for store-bought or homemade—just make sure it’s rested so it rolls out easily and bakes up chewy with crisp edges.
- Basil Pesto (½ cup): Your pizza’s base! Go classic or experiment with an herby pesto blend, either way it gives a vibrant, garlicky punch.
- Yukon Gold Potato, thinly sliced (1 medium): These get delightfully crisp yet creamy, adding beautiful texture and a buttery flavor.
- Olive Oil (1 tbsp): Tossed with the potatoes for a glossy finish and to help them crisp and brown.
- Salt (½ tsp): Enhances every flavor, especially the potatoes.
- Black Pepper (¼ tsp): Adds that necessary subtle heat and earthiness.
- Dried Oregano (½ tsp): Just a sprinkle makes the whole pizza smell and taste extra Italian.
- Cooked Italian Sausage, crumbled (6 oz): Adds hearty, robust flavor—feel free to use spicy or sweet, or try a plant-based option!
- Shredded Mozzarella Cheese (1½ cups): The essential melty topping that brings everything together.
- Grated Parmesan Cheese (¼ cup): Adds a salty, nutty finish and helps brown the top beautifully.
- Crushed Red Pepper Flakes (optional): For a gentle kick and pretty flecks of color, sprinkle just before serving.
- Fresh Basil Leaves for Garnish: The ultimate fresh, fragrant finishing touch!
How to Make Pesto Potato Pizza with Sausage
Step 1: Preheat and Prep Your Baking Surface
Start by preheating your oven to 475°F (245°C). Place a pizza stone or sturdy baking sheet inside as it heats—the hot surface is key to achieving that fabulously crispy crust. Don’t skip this step; it really makes a difference!
Step 2: Roll Out the Dough
On a lightly floured surface, roll your pizza dough into a 12-inch circle. You want an even thickness so the crust bakes up just right. Transfer the dough carefully to a piece of parchment paper; this hack makes the pizza super easy to move later.
Step 3: Get Those Potatoes Ready
In a bowl, toss your thinly sliced Yukon Gold potato with olive oil, salt, black pepper, and dried oregano. This coating ensures every slice of potato gets flavorful and perfectly golden in the oven.
Step 4: Assemble with Pesto and Potatoes
Spread the basil pesto over your rolled-out dough, leaving a border for a classic pizza edge. Lay the oiled potatoes in an even layer on top, covering the pesto but not overlapping too much—this helps them cook evenly.
Step 5: Add Sausage and Cheese
Scatter your cooked, crumbled Italian sausage across the potatoes, then follow with a generous shower of shredded mozzarella and a sprinkle of grated Parmesan cheese. The combination of cheeses promises stretchy, gooey bites with every slice.
Step 6: Bake to Perfection
Carefully slide the parchment paper (with your pizza on it) onto the preheated stone or baking sheet in the oven. Bake for 12 to 15 minutes. As soon as the crust is golden and the cheese is bubbly and starting to brown, it’s ready.
Step 7: Finish and Serve
Remove the pizza and let it cool for just a couple of minutes. Top with torn fresh basil and, if you love a little spice, a pinch of crushed red pepper flakes. Slice up your Pesto Potato Pizza with Sausage and dig in!
How to Serve Pesto Potato Pizza with Sausage
Garnishes
A little love on top goes a long way. Scatter plenty of fresh basil leaves while the pizza is still warm for that fragrant, peppery kick. A sprinkle of red pepper flakes not only adds a little heat, but looks gorgeously rustic as well.
Side Dishes
Pesto Potato Pizza with Sausage pairs brilliantly with a crisp, tangy green salad—think arugula tossed with lemon and olive oil. For a heartier meal, garlicky roasted vegetables or a bright tomato salad will round out your pizza night perfectly.
Creative Ways to Present
For a fun twist, cut your Pesto Potato Pizza with Sausage into squares or strips for sharing at parties. Serving on a big wooden board sprinkled with extra Parmesan creates a rustic, inviting feel that’s perfect for a laid-back gathering.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover slices tightly and store in an airtight container in the fridge. The flavors actually deepen overnight, making next-day lunch absolutely irresistible!
Freezing
To freeze, let the pizza cool completely before wrapping slices individually in plastic wrap. Place the wrapped slices in a freezer bag—Pesto Potato Pizza with Sausage keeps well for up to a month.
Reheating
For the best texture, reheat slices in a hot oven (around 400°F/200°C) on a baking sheet for 8–10 minutes. This brings the crust back to life and melts the cheese perfectly—microwaving works but you’ll lose some crispiness.
FAQs
Can I use a different type Main Course
Absolutely! While Yukon Golds are creamy and bake up beautifully, thinly sliced red potatoes or even small russets will work. Just aim for thin, even slices for the best results.
Is there a vegetarian version of this pizza?
Definitely—just swap the Italian sausage for your favorite plant-based sausage, or skip it entirely and enjoy an extra layer of potatoes and cheese for a hearty meatless option.
What’s the best way to get thin potato slices?
A mandoline is your best friend for slicing potatoes super thin and uniform, but a sharp knife and a little patience work just fine. Thinner slices cook more evenly and get those delicious crispy edges.
Can I make Pesto Potato Pizza with Sausage on a grill?
Yes, you can! Preheat your grill and use indirect heat, placing the pizza (on parchment or a grill-safe tray) away from direct flames. Close the lid and bake until the crust is golden and the cheese is melted.
How do I keep my pizza crust from getting soggy?
Don’t overload the pizza with potatoes or sauce, and always preheat your baking stone or sheet. If you want it extra crisp, prebake the crust for a few minutes before adding the toppings, as suggested in the recipe notes.
Final Thoughts
If you’ve never tried a Pesto Potato Pizza with Sausage before, you’re in for a serious treat. Each bite is comforting, flavorful, and just a little bit unexpected. Try it once, and you might find yourself reaching for pesto and potatoes every time pizza night rolls around!
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Pesto Potato Pizza with Sausage Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
Indulge in a delightful twist on traditional pizza with this Pesto Potato Pizza topped with savory sausage. The combination of creamy pesto, thinly sliced potatoes, and gooey cheese creates a gourmet flavor experience that is sure to impress your taste buds.
Ingredients
Pizza Dough:
- 1 pound pizza dough
Basil Pesto:
- ½ cup basil pesto
Potato Toppings:
- 1 medium Yukon Gold potato, thinly sliced
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp dried oregano
Additional Toppings:
- 6 oz cooked Italian sausage, crumbled
- 1 ½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Crushed red pepper flakes (optional)
- Fresh basil leaves for garnish
Instructions
- Preheat and Prepare: Preheat the oven to 475°F (245°C) with a pizza stone or baking sheet inside. Roll out the dough and transfer to parchment paper.
- Prepare Potato Slices: Toss thin potato slices with oil, salt, pepper, and oregano.
- Assemble Pizza: Spread pesto on dough, layer potato slices, sausage, mozzarella, and Parmesan cheese.
- Bake: Transfer pizza to preheated stone/sheet and bake for 12–15 minutes until golden.
- Finish and Serve: Cool slightly, garnish with basil and red pepper flakes, then slice and serve.
Notes
- For a crispier crust, pre-bake the dough briefly before adding toppings.
- Sausage can be substituted with a plant-based alternative for a vegetarian version.
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