Crispy Seasoned Potato Pesto Pizza with Cashew Mozzarella Cream and Arugula on an Herbed Crust
Crispy seasoned potato pesto pizza with cashew mozzarella cream and arugula is a pizza recipe with levels of flavor. Herby fresh pesto, crunchy seed garlic seasoning, and creamy cashew mozzarella cream will keep your mouth tantalized with every bite.
Equipment
- cutting board
- Chef's Knife
- mandoline optional
- Mixing bowls
- Measuring cups
- Measuring spoons
Ingredients
- 1 recipe of herbed pizza dough or 1 store bought dough see recipe link above
- 1 Tbsp olive oil divided
- 1 large red potato thinly sliced into rounds
- ½ cup cashew cream see recipe link above
- 1 handful arugula
- salt and pepper to taste
Pesto Ingredients
- 1 bunch fresh basil leaves finely chopped
- ⅛ cup fresh parsley leaves finely chopped
- 1 Tbsp walnuts chopped
- 1 clove garlic minced
- 1 pinch red pepper flakes
- juice from one small lemon
- ¼ cup olive oil
- salt to taste
Potato Seasoning Ingredients
- 2 Tbsp olive oil
- 5 cloves garlic minced
- ½ tsp onion powder
- 1 Tbsp sesame seeds
- 1 Tbsp black sesame seeds
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ tsp dried thyme leaves
Instructions
- Preheat oven to 450°F
- Place a heat safe skillet in the oven while it is heating up
- Follow the herbed pizza crust recipe to prepare the crust if using
- Finely chop the basil, parsley, walnuts, and garlic for the pesto and place in a small mixing bowl
- Add the remaining pesto ingredients to the mixing bowl and salt and pepper to taste; cover and set aside
- Prepare the spice mixture by combining all of the ingredients in a small mixing bowl; cover and set aside
- Use a mandoline or a knife to thinly slice the potato
- Remove skillet from the oven and brush with ½ Tbsp of olive oil
- Carefully place the dough into the hot skillet and gently spread to the edges
- Spread the remaining olive oil over the top of the dough
- Spread the pesto over the dough
- Top the pesto with the the potato slices
- Brush potato slices with the spice mixture
- Bake for 15 - 20 minutes until crust is golden and potatoes are crispy
- Remove from the oven and top with cashew cream, arugula and a drizzle of olive oil
- Salt and pepper to taste
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