Pizza is my love language. What’s not to love about a chewy dough paired with a plethora of topping combinations that can range all the way from sweet summer peaches and balsamic to savory caramelized onions and prosciutto? With endless options, it takes a lot for a pizza to achieve standout status, but there’s one pizza that gets me every time. If you’ve watched Chef’s Table Pizza and caught the episode of Chef Ann Kim in Minneapolis, just know this: the Boise pizza at her restaurant, Pizzeria Lola, is one of my all time favorite pizzas ever. It’s a potato pizza. And it is so dang good.
If you’ve never had a potato pizza before, let me enlighten you as to why it’s the ultimate pie. The Pizzeria Lola version includes gruyere, caramelized onions, and thinly sliced potatoes that work so perfectly together. The potatoes get so soft that they almost melt in your mouth while adding this extra texture to the pizza and when paired with the other toppings is just incredible. As an ode to my favorite pizza and as we enter spring and summer pizza season, I just had to create my own potato pizza.
Ingredients for this Potato Pizza
The best part of this pizza is that with a few shortcuts and store bought items, this pizza has a very light ingredient list.
Pizza dough. Homemade like Camille’s version or store bought pizza dough will work just great here.
Pesto. We’re deviating from the Pizzeria Lola version, but I like green things on pizza, and the herbaceous flavor of a basil pesto on this pizza is a must. Use store bought or homemade if you’ve got it!
Potatoes. I’m going to be picky and tell you to use a yukon gold potato here. The starchiness and the way they kind of melt in your mouth. Prep these with a mandolin to get as thin of slices as possible and toss generously with olive oil.
Gruyere cheese. You could absolutely use a mozzarella cheese here, but I like gruyere with the potatoes on this pizza and how melty it gets.
Salad. Weird to see salad as a pizza ingredient? Never. I love salad on pizza. I like that it adds a bright freshness to the pizza and can also be served alongside it. For this springy version, I used shaved asparagus, arugula, and peas tossed simply in lemon juice and olive oil.
Tips for Making Pizza in the Oven
Let’s be honest, we’re never going to get the charred leopard spots on a pizza in the kitchen oven that we will from a pizza oven. But because not all of us have a full pizza oven, here are a few tricks I’ve learned to try and get the same effect.
Use a baking steel and preheat in the oven.
Prep your dough on a pizza peel with flour and semolina to avoid sticking.
Less toppings can be more. I know the temptation to load up your pizza with everything, but being a little more light handed and selective with ingredients, especially with a thinner crust pizza, is just as delicious.
How to Serve Your Potato Pizza
As I mentioned above, I LOVE salad on pizza. And especially because the toppings on this pizza lean on the richer side, it’s nice have a little acidic and fresh bite to balance everything out. Prep your salad while the pizza cooks, and top when ready to serve. Even if you just have some arugula on hand, giving that a quick toss in lemon juice and olive oil for the pizza is so delicious.
Other Pizza Recipes to Try
We love pizza here at Camille Styles, so you know we have a whole roster of go-to combinations we love.
Peach Pesto and Balsamic Pizza
Bacon Apple and Sweet Potato Pizza
Scroll on for the recipe, and if you make this potato pizza, be sure to leave a rating and comment below.Print
Spring Potato Pizza with Asparagus and Burrata
- Total Time: 35 minutes
- Yield: 1 1x
An easy spring potato and pesto pizza to make for your next pizza night.
- 1 store bought or homemade pizza dough
- 1/2 cup pesto, homemade of store bought
- 1 cup gruyere cheese, grated divided
- 1 large yukon gold potato, thinly sliced with a mandolin and tossed in olive oil
- 1/2 cup asparagus, thinly sliced
- 1 cup arugula
- 1/4 cup frozen peas, thawed
- 1/2 lemon, juiced
- 2 tbsp olive oil
- 1 ball burrata
- For the pizza. Preheat oven to 450 degrees F and place a large baking sheet or baking steel in the oven to heat as you prep the pizza dough. Stretch pizza dough into a round shape on a pizza peel coated with semolina and flour to prevent sticking. Top with pesto, half of the gruyere, then the potatoes, then the other half of the gruyere. Remove the baking sheet from the oven and transfer the pizza to the sheet. Place back in the oven and turn the temperature up to 500 degrees F. Bake for 15-18 minutes until the crust is golden brown and the cheese is melted and golden.
- For the salad. Toss the asparagus, arugula, and peas with the lemon juice, olive oil, salt and pepper.
- To assemble. Remove the pizza from the oven when done, top with salad and torn burrata. Salt and pepper to taste. Enjoy!
- Prep Time: 15
- Cook Time: 20
- Category: Pizza
- Cuisine: Italian
Keywords: pizza, potato, vegetarian, pesto
Share this Post
Very interesting, will try.
I’ve been looking for spring potato and pesto pizza recipes and this one gives me all the steps I need. https://www.tdchinges.com/