I generally prefer to keep pizzas pretty simple, with a few ingredients that all have a place to shine. Sometimes, though, there’s an exception where the parts come together to make more than the whole. That’s the case on this pizza, which is full of vibrant flavors that all come together beautifully.
This one was created in collaboration with a close friend, Hui, who always requests it on our pizza party nights. The pizza is bright thanks to the goat cheese, pesto, and gremolata, while the potato keeps it grounded, and the caramelized onions add a hint of sweetness.
Optional: add marinated artichoke hearts from a jar for even more brightness and flavor. The pictured pizza includes artichoke hearts.
As always, bold instructions give the broad overview that you can follow if you’re comfortable in the kitchen, while the more detailed steps follow in case you prefer step-by-step instructions.
Roasted Potato, Goat Cheese, Caramelized Onion, Pesto, and Gremolata Pizza
- Put your pizza stone (if you have one) in the oven. Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
Roast the potatoes:
- Slice the potatoes into 1/8” slices. A mandolin is perfect for this, if you have one.
- Put the potato slices in a bowl. Add enough extra virgin olive oil to generously coat, along with salt and pepper to taste. Toss to coat, then spread on the prepared baking sheet in a single layer.
- Bake at 350 degrees Fahrenheit until beginning to turn golden-brown, about 20 minutes, flipping once halfway through.
- As soon as the potatoes are done, take them out of the oven and turn it up to 550 degrees Fahrenheit (or as high as your oven will go) with your pizza stone still inside.
Assemble the pizza:
- Stretch the pizza dough to an approximately 12” circle, then brush with a thin layer of olive oil.
- Spread the 2 tablespoons of pesto evenly across the oiled dough, leaving the outer rim clean.
- Top with the 3 ounces of cubed mozzarella, the roasted potato slices, the 2 tablespoons of caramelized onions, and the 1.5 ounces of goat cheese.
- Transfer onto your pizza stone and bake until the crust is golden-brown and the cheese is bubbly, rotating once halfway through the cooking time. Top with 1 tablespoon of gremolata.