Pesto Potato Pizza with Sausage



  • 1 pound of prepared pizza dough, I use Bob’s Red Mill
  • 1/4 cup olive oil
  • 3-4 tablespoons pesto, I use this truffle pesto recipe
  • 1/2 cup of thinly sliced small yellow creamer potatoes, I used a potato peeler to get paper thin slices
  • 1 package of breakfast sausage
  • 1 tablespoon of brown sugar
  • 1 1/2 cups shredded mozzarella
  • 3 slices of fresh mozzarella, torn into shreds
  • 1/2 teaspoon Italian seasoning
  • Kosher salt


  1. Preheat oven to 425°.
  2. Cook the breakfast sausage first in skillet over medium heat with the 2 tablespoons of brown sugar, until the meat begins to turn a golden brown. Set aside.
  3. Drizzle olive oil in a 9×13 cake pan. Place the prepared pizza dough in the pan and by gently pressing, stretch the dough to all four sides. Use a fork to prick the crust for airflow.
  4. Spread the pesto onto the prepared dough in an evenly.
  5. Add 1/2 cup of shredded mozzarella cheese before placing a layer of thinly sliced potatoes on top. Sprinkle the potatoes with a pinch of kosher salt.
  6. Next add the fresh mozzarella and another 1/2 cup of shredded mozzarella.
  7. Top with the browned breakfast sausage. Finish with the remaining 1/2 cup of shredded mozzarella and the Italian seasoning.
  8. Place on the bottom rack of the oven and bake for 15-20 minutes, or until cheeses are golden and bubbly.
  9. Add a drizzle of hot honey if desired. Slice and serve.

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