If you are craving a pizza that’s anything but ordinary, this Pesto Potato Pizza with Sausage Recipe is about to become your new obsession. Imagine the creamy, herby richness of basil pesto spread over a perfectly crisp crust, topped with tender thin slices of Yukon Gold potato, melty mozzarella cheese, and savory crumbled Italian sausage. Each bite offers a delightful harmony of textures and flavors that feels both comforting and refreshingly different. This pizza is a gorgeous crowd-pleaser that shines whether you’re feeding family on a cozy night or impressing friends at your next gathering.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but pack a punch in making your pizza flavorful, hearty, and visually beautiful. Each one plays a vital role, whether in adding creamy cheese goodness, a juicy meaty bite, or fresh herbal notes from the pesto.
- 1 pound pizza dough: The foundation for that crispy, chewy crust we all love, best when stretched to about 12 inches.
- 1/2 cup basil pesto: A vibrant, luscious spread that brings herbaceous depth and a bright green pop to the base.
- 1 1/2 cups shredded mozzarella cheese: Melts perfectly to create a gooey, cheesy blanket over the toppings.
- 1 medium Yukon Gold potato (thinly sliced): Adds a tender, subtly sweet layer that toasts lightly in the oven—thin slicing is key.
- 1/2 teaspoon salt: Enhances the potato’s natural flavor and balances the overall taste.
- 1/4 teaspoon black pepper: Lends a gentle kick that wakes up the palate without overpowering.
- 1 tablespoon olive oil: Helps the potato slices crisp just right and brings a fruity richness.
- 1/2 pound cooked Italian sausage (crumbled): Delivers savory, robust flavor and satisfying texture that contrasts wonderfully with the potatoes.
- 1/4 cup grated Parmesan cheese: A final sprinkle that adds a tangy umami finish and golden hints on top.
- Fresh basil leaves (for garnish): Brings freshness and a fragrant note to crown each slice beautifully.
How to Make Pesto Potato Pizza with Sausage Recipe
Step 1: Preheat and Prepare Your Oven
Start by heating your oven to 475°F and placing a pizza stone or baking sheet inside so it gets nice and hot. This setup ensures your crust crisps up quickly for that ideal golden bite. The high temperature is crucial for baking the potatoes through while keeping the crust light and crunchy.
Step 2: Roll Out the Dough
On a floured surface, roll your pizza dough into a 12-inch round. Don’t rush this part; an even, thin base helps the pizza cook uniformly. Transfer the dough carefully onto a piece of parchment paper—that way, you’re set for a smooth transition into the oven.
Step 3: Spread the Pesto and Cheese
Evenly spread the vibrant basil pesto over the dough, leaving a small border all around for the crust. Next, sprinkle half of your shredded mozzarella over the pesto, creating a creamy layer that will hold the toppings perfectly.
Step 4: Add Potatoes and Season
Toss your thin slices of Yukon Gold potato with olive oil, salt, and black pepper. This treatment ensures every slice is flavorful and crisps beautifully during baking. Arrange the potato slices evenly over the cheese layer, creating a stunning mosaic of gold across the pizza.
Step 5: Layer Sausage and Remaining Cheese
Scatter the crumbled cooked Italian sausage on top of the potatoes, then finish with the remaining mozzarella cheese. The sausage adds a smoky, savory contrast that balances the earthy potatoes and fresh pesto.
Step 6: Bake and Garnish
Carefully slide the pizza, still on the parchment, onto the preheated stone or baking sheet. Bake for 12 to 15 minutes until the crust turns golden brown and the cheese is bubbling and slightly browned. Once out of the oven, sprinkle grated Parmesan cheese and fresh basil leaves over the hot pizza for that extra-layer of flavor and a gorgeous finish.
How to Serve Pesto Potato Pizza with Sausage Recipe
Garnishes
To elevate your presentation, scatter fresh basil leaves generously over the pizza just before serving. You can also add a drizzle of good quality extra virgin olive oil or a few shavings of Parmesan for a luscious, aromatic touch that makes each slice irresistible.
Side Dishes
This pizza pairs beautifully with a crisp green salad tossed in a light lemon vinaigrette or a simple arugula salad with shaved Parmesan. You can also add roasted vegetables or a light soup for a wholesome meal that complements the rich flavors of the pizza without overwhelming them.
Creative Ways to Present
For a playful twist, try cutting your Pesto Potato Pizza with Sausage Recipe into bite-sized squares and serving them as appetizers. Alternatively, stack small slices between layers of fresh greens on a platter for a pizza-inspired salad, perfect for entertaining guests in style.
Make Ahead and Storage
Storing Leftovers
Store any leftover pizza in an airtight container in the refrigerator for up to 3 days. To keep the crust from getting soggy, place a piece of parchment or wax paper between slices before stacking. This way, each slice stays fresh and ready to enjoy at a moment’s notice.
Freezing
You can freeze baked slices of this pizza by wrapping them tightly in plastic wrap and then foil. Freeze for up to 2 months. When ready to eat, thaw overnight in the fridge to preserve the delicate texture of the potatoes and cheese.
Reheating
For the best reheated pizza experience, warm slices in a skillet over medium heat to crisp the crust again, or pop them in a preheated oven at 375°F for 8 to 10 minutes. Avoid microwaving if you want to maintain that original delicious texture and chew.
FAQs
What kind of potatoes work best for this pizza?
Yukon Gold potatoes are perfect because they hold their shape when thinly sliced and have a naturally creamy, buttery flavor. Their texture crisps nicely in the oven without drying out or becoming mushy.
Can I use raw sausage instead of cooked?
It’s best to use cooked sausage because it ensures even cooking and safe meat temperature. Raw sausage might release fat and moisture that could make the crust soggy or cause uneven baking.
Is it necessary to use a pizza stone?
While a pizza stone helps achieve a crispier crust by evenly distributing heat, a preheated baking sheet works well as an alternative. Just make sure it’s hot before baking to get that perfect bake on your pizza dough.
How thin should the potato slices be?
Potatoes should be sliced about 1/8 inch thick, ideally with a mandoline slicer for evenness. Thin slices cook through quickly and crisp up nicely without burning or remaining raw in the center.
Can I make this pizza vegetarian?
Absolutely! Simply omit the sausage and replace it with delicious roasted red peppers, mushrooms, or artichoke hearts for a flavorful vegetarian version that’s just as satisfying.
Final Thoughts
Making this Pesto Potato Pizza with Sausage Recipe at home is such a joyful—and tasty—experience you’ll want to share it with everyone you know. It’s a totally achievable way to bring fresh, gourmet flavors to your dinner table without fuss. So grab your dough and get ready to enjoy every bite of this delicious, unique pizza that’s sure to become a new favorite in your recipe collection.
