1 round disk of pizza dough (see basic pizza dough recipe)
1/4 cup of pesto
1/2 cup of shredded mozzarella
freshly grated Parmesan cheese
several cloves of garlic (to taste), minced
2 to 4 fingerling, or other small potatoes such as yukon gold or red potatoes, cubed (peeled or not)
extra-virgin olive oil
salt and pepper
Place a pizzas stone in the bottom third of the oven and preheat at the highest setting (500 degrees F) for 45 to 60 minutes. While the oven is preheating, blanch the potatoes in salted water for about 1 1/2 to 2 minutes. You want them to be only slightly cooked, while still retaining their shape and texture. Drain the potatoes on a paper towel and allow to cool. Then lightly coat the potatoes with some olive oil and season with salt and pepper, to taste. You can also sprinkle them with some sliced or minced garlic, if you wish.
Shape the dough into a flat round disk as outlined in the basic dough recipe. The dough should be thin in the middle with a slightly higher edge. Dust a pizza peel with flour and place the flattened pizza dough on the peel. You may also use a Pizza Pan or Cookie Sheet.
Brush some olive oil on the dough, leaving a 1/2 inch border. Sprinkle the minced garlic on top of the oil.
Then lightly spread the pesto around the dough with the back of a spoon, also leaving a 1/2 inch border. Top with a thin sprinkling of the grated mozzarella and add the potatoes on top of the cheese
Top the potatoes with a very light sprinkling of mozzarella and parmesan.
If using the peel, slide the pizza from the peel onto the stone (it is a good idea to gently shake the peel first to make sure the pizza is not sticking).
Bake until the crust (top and bottom) is golden brown, crisp and slightly charred on the edge and the cheese is bubbling and has started to caramelize. (You may wish to cook it slightly less if the pizza is for children. Softer and lighter may be preferred.- Editor’s Note)
The cooking time for this pizza is approximately 7 to 10 minutes. But it depends on the actual temperature of your oven. I generally check the pizza after 3 or 4 minutes and rotate it on the stone. You will quickly become comfortable with the appropriate timing for your pizza in your oven.
Remove the pizza from oven, let it rest for a minute, slice, and serve.