Linguiça Pesto Garlic Potato Pizza

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Mention potatoes on pizza and you’ll get one of two responses. From the folks who’ve tried it, you can expect an enthusiastic thumbs up. From everyone else: a resounding “huh?” That’s the thing about pizza with potato – it sounds strange, until you try it, and then you get how delicious it is. As a diehard linguiça fan, I was blown away by the idea of putting a potato on a pizza with linguiça. Tender potatoes and savory whole-roasted garlic cloves with linguiça come together in a one of a kind linguiça pesto pizza experience.
Prep time: min
Cook time: min
Total time: min
Yield: 4 servings


  • 12 ounces pizza dough
  • 1/2 cup ground linguiça
  • About 1/2 cup pesto
  • 2 cups grated mozzarella/provolone cheese
  • 1/2 cup sliced garlic cloves
  • 2 red skinned potatoes, very thinly sliced
  • 1/4 teaspoon Italian seasoning
  • Olive oil
  • Kosher salt and freshly ground black pepper
  • Crushed red pepper flakes
  • 1/4 cup all-purpose flour, for dusting


  1. Preheat oven to 500° Grease pizza pan or baking sheet pan with olive oil, set aside
  2. Allow the pizza dough to come to room temperature. On a lightly-floured work surface, form the dough into one large ball, collecting the sides and tucking them under to create a smooth outer surface. Cover the dough with a damp towel and allow to rest for at least 20 minutes.
  3. Meanwhile, blanch the potato slices in boiling water until just cooked through, anywhere between 1 – 2 minutes. Drain and allow to cool slightly before drying the slices with paper towels and coating them with a touch of olive oil, a pinch of Italian seasoning and kosher salt.
  4. Generously dust area of counter with flour. With lightly-floured hands, press the dough with your fingertips to form a flattened disk or rectangle if using a baking sheet pan. Lift the dough up and use the back of your knuckles to stretch and thin-out the dough into the size of your pizza pan. Be careful to preserve the edge of the dough if you want a light, chewy crust. Carefully position the stretched dough onto the prepared pizza pan or baking sheet.
  5. Using a large spoon, spread an even layer of the pesto onto the dough and carefully spread it to within 1/2-inch of the edge, being careful to leave a pesto free edge. Top with an even layer of the grated mozzarella/provolone cheese followed by slices of parboiled potatoes, linguiça and sliced garlic cloves. Top with a light sprinkling of a bit more mozzarella, season with salt to taste and a pinch of red pepper flakes. Lightly brush the exposed crust with a bit of olive oil.
  6. Bake until the crust is crisped and golden and the cheese is bubbling and just beginning to brown, about 6-7 minutes. Remove the pizza from the oven and allow it to rest for a few minutes before slicing.