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Potato & Mint Pesto Pizza (Vegan)
Learn how to make one of my favorite pizza flavors featuring Potato & Mint Pesto Pizza using my best-ever no-knead pizza dough.
Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 1
Course:
Dinner
Cuisine:
American
Ingredients
- 3/4 cup packed mint leaves
- 4 scallions , thickly sliced
- 2 medium garlic cloves
- 1/2 teaspoon finely grated lemon zest
- 6 tablespoons extra-virgin olive oil
- salt and pepper
- 2 tablespoons pinenuts , toasted
- 2 small potato , peeled (whatever variety you like)
- 3 tablespoons extra-virgin olive oil
- Best Ever Pizza Dough (No knead) recipe here
Notes
- Refrigerate the mint pesto and store it for 8 weeks in the fridge
- The pesto can also be used on pasta or mix it with soft, fresh goat cheese and spread it on crostini. Brush on lamb chops, chicken, fish, pork, seafood or vegetables after grilling, or serve alongside burgers, sausages or grilled bread.