I was inspired by the pesto I bought at the Farmer's Market last weekend to make a potato pizza. And the result was a winner, winner, no-chicken dinner. Yum. The first time I had a potato pizza was at the State Fair. Now I make it at home. But with all the fresh vegetables from the garden and this new pesto. It was my best version ever.
You start with a crust. I always pre-bake it around 10 minutes on my pizza pan with holes. It gets crisper that way. For the millionth time you can find my crust recipe under my labels for savory or pizza and my meal on death row pizza post. Then spread on your favorite pesto. Add some cheddar cheese. Then some cooked and sliced new potatoes. Round it out with onions, peppers and tomatoes. Boy, they taste so good when you just step outside your door and pull them off the vine. I sure am going to miss Summer. Sniff. Before you pop it back in the oven add some Parmesan cheese and freshly cracked pepper.
If you want to spice things up add some green hot sauce. My favorite is Marie Sharpe's Green Habanero. Enjoy!