How to Make Potato Pesto Feta Pizza

How to Make Potato Pesto Feta Pizza Hello, this is Chef John from foodwishes.com. And today we are going to be thinking outside the pizza box. We’re going to do a potato feta red onion and pesto pizza. And it is delicious and here we go. We’re going to take a sheet pan and dust it well with corn meal that gives that beautiful pizzari of kind of really crusty, crispy bottom and also prevents it from sticking. So what we’re going to do is we’re going to take enough pizza to fit a half sheet pan. I'm going to say it’s about a pound and a quarter to a pound and a half of dough. All right, you can buy that in a store ready made or make your own. I’ve got recipes on the site. So what I'm going to do is I like it kind of thin. So I'm going to stretch it out. Room temperature dough much easier to work with and it’s going to be elastic and we want to move back and run away from you. But just keep stretching and eventually it would be like -- I’ll give up, make me into a pizza. All right, so the pizza is all stretched out. The pizza dough is all stretched out. We’re going to take the pesto sauce, a very good, high quality pesto sauce from the store. Okay, make sure you're with the ingredients. You just want a basil and pie nuts and garlic and parmesan and olive oil, no weird stuff. I'm going to roast four or five Yukon gold potatoes. I want those well done. A lot of places to do a potato pizza, they put the potato on raw and they cut it really thin and try to cook the same time the pizza cooks. I don’t think it works. I think it’s too -- I don’t know, waxy. So I want those cooked and tender. I'm going to space those around the pizza. I'm going to give it a good doze of black pepper and salt because potatoes are bland. And if you don’t season them, you're going to have a flat pizza. I don’t mean, you know, geometrically. I mean flat tasting. You’re going to take some good parmigiano reggiano. And you're going to kind of grate that parmesan over the top, not too much but make sure there's some on every potato. Now here is why I want you to buy some fontina. I know you want to use mozzarella. But fontina is delicious Italian cheese. So grate on some fontina or mozzarella if you're scared. All right, I'm going to put some thin red onions all over the top. It gives you a great little sharpness and texture. All right, I'm going to do a little dab of extra pesto, just a little couple of drips on each potato. I'm going to top that with a barrel aged feta and you know if that feta is aged in barrels, its got to be good. All right, so there we go. We’re going to sprinkle that over the top. Our pizza is our ready for the oven. We’re going to go into a very hot oven. So pre-heat your oven to 425. We’re going to put it on the bottom of the oven, so it gets nice and crispy. By the way, check it out. I'm cooking in shorts. Hey, Mario Batali eat your heart out. I’ll put my calves up against his any day. All right, so after about 10 minutes on the bottom of the oven, the bottom will be nice and crisp. We’re starting to get there. I'm going to move it up to the middle rack for another five minutes. So these cooked about 15-17 minutes all together and just listen to this. The bottom is crisp. Check this spatula, if it’s not crisp, put it back in the bottom for a few minutes. There’s nothing worst than gooey, gummy pizza. And that is one delicious pizza. And start on starch, I know. It’s not accepted, but hey, you’ve got to break the rules sometimes. Hope you’ll give that a try. Go check out the story on the site if you're not already there. And as always, enjoy.