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Pesto potato pizza with sausage, fresh herbs, and cheese baked to perfection.

Pesto Potato Pizza Sausage

This Pesto Potato Pizza Sausage recipe combines the rich flavors of pesto, roasted garlic, potatoes, and savory sausage on a perfectly baked crust. It's quick to prepare and perfect for family dinners or gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Main Course, Pizza
Cuisine: Italian
Calories: 325
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 3.5 cups 3 1/2 cups (420g) all-purpose flour, plus more for dusting
  • 1 teaspoon 1 teaspoon sugar
  • 1 packet 1 packet (2 1/4 teaspoons) active dry yeast
  • 1.5 teaspoons 1 1/2 teaspoons salt
  • 1.5 cups 1 1/2 cups (360ml) warm water (105-115°F)
  • 2 tablespoons 2 tablespoons olive oil, plus more for greasing
Pesto Ingredients
  • 2 cups 2 cups fresh basil leaves, packed
  • 0.5 cups 1/2 cup grated Parmesan cheese
  • 0.33 cups 1/3 cup pine nuts, toasted
  • 2 cloves 2 cloves garlic, minced
  • 0.5 cups 1/2 cup olive oil
  • Salt and freshly ground black pepper, to taste
Topping Ingredients
  • 2 medium 2 medium Yukon Gold potatoes, thinly sliced (about 1/8 inch thick)
  • 1 tablespoon 1 tablespoon olive oil
  • 0.5 teaspoon 1/2 teaspoon garlic powder
  • 0.25 teaspoon 1/4 teaspoon salt
  • 0.25 teaspoon 1/4 teaspoon black pepper
  • 1 pound 1 pound Italian sausage, removed from casings
  • 0.5 medium 1/2 medium yellow onion, thinly sliced
  • 1 red bell pepper 1 red bell pepper, thinly sliced
  • 8 ounces 8 ounces fresh mozzarella, thinly sliced or shredded
  • 0.25 cup 1/4 cup grated Parmesan cheese, for sprinkling

Method
 

Preparation
  1. In a large bowl, dissolve the sugar and yeast in warm water. Let it stand for 5-10 minutes, or until foamy.
  2. Add the salt and olive oil to the yeast mixture. Gradually add the flour, mixing until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Add more flour if needed for consistency.
  4. Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Pesto Preparation
  1. In a food processor, combine basil, Parmesan, pine nuts, and garlic. Pulse until finely chopped.
  2. With the food processor running, slowly drizzle in the olive oil until smooth and creamy. Season with salt and pepper to taste.
Potato Topping Preparation
  1. Thinly slice the potatoes. In a bowl, toss with olive oil, garlic powder, salt, and pepper until well-coated.
Sausage and Vegetable Preparation
  1. In a skillet, cook the Italian sausage over medium heat, breaking it up as it cooks. Drain any excess grease.
  2. Add the sliced onion and bell pepper to the skillet with the cooked sausage. Sauté until softened, about 5-7 minutes.
Pizza Assembly
  1. Preheat your oven to 450°F (232°C). Place a pizza stone in the oven while it preheats if you have one.
  2. Punch down the risen dough and divide it in half.
  3. Roll out the dough into your desired shape. Transfer to a pizza peel dusted with cornmeal or a baking sheet lined with parchment paper.
  4. Spread a generous layer of pesto over the pizza dough.
  5. Arrange the seasoned potato slices evenly over the pesto.
  6. Sprinkle the cooked sausage, onion, and bell pepper mixture over the potatoes.
  7. Top with sliced or shredded fresh mozzarella and sprinkle with grated Parmesan cheese.
Baking
  1. Carefully slide the pizza onto the preheated pizza stone, or place your baking sheet in the oven. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
  2. Remove the pizza from the oven and let it cool for a few minutes before slicing and serving. Garnish with fresh basil leaves, if desired.

Notes

For lighter options, consider using whole wheat flour and skipping cheese. Great to serve with a salad on the side.