This Potato & Mint Pesto Pizza is a vibrant twist on a classic, blending creamy textures with fresh, zesty flavors. Thinly sliced potatoes create a tender, melt-in-your-mouth base, while the vibrant mint pesto adds a refreshing herbal kick. In just 30 minutes, you’ll have a dish that’s as visually stunning as it is delicious, perfect for a quick weeknight dinner or a weekend treat.
The combination of earthy potatoes, aromatic mint, and a hint of garlic in the pesto creates a symphony of flavors that’s both comforting and exciting. Topped with a sprinkle of vegan cheese and a drizzle of olive oil, each bite offers a satisfying crunch and a burst of freshness. It’s a pizza that’s light yet indulgent, proving plant-based meals can be utterly irresistible.
Fresh & Flavorful Ingredients
- 3/4 cup packed mint leaves (fresh is best!)
- 4 scallions, thickly sliced (green and white parts)
- 2 medium garlic cloves (adjust to taste)
- 1/2 teaspoon finely grated lemon zest (use organic if possible)
- 6 tablespoons extra-virgin olive oil (divided)
- Salt and pepper (to taste)
- 2 tablespoons pinenuts, toasted (substitute with walnuts if needed)
- 2 small potatoes, peeled and thinly sliced (any variety works)
- Best Ever Pizza Dough (use the linked recipe or your favorite store-bought dough)
Simple Step-by-Step Instructions
- Make the pesto: In a food processor, combine the mint leaves, scallions, garlic, lemon zest, 6 tablespoons of olive oil, and toasted pinenuts. Process until smooth. Season with salt and pepper to taste.
- Prepare the potatoes: Thinly slice the peeled potatoes. Heat 3 tablespoons of olive oil in a pan over medium heat. Sauté the potato slices for about 2 minutes on each side, or until tender. Set aside.
- Assemble the pizza: Roll out your pizza dough on a floured surface. Spread the mint pesto evenly over the base. Arrange the sautéed potato slices on top of the pesto.
- Bake: Preheat your oven to 450°F (225°C). Bake the pizza for about 10 minutes, or until the crust is golden brown and the edges are crisp.
- Serve: Let the pizza cool slightly, then slice and enjoy your vegan Potato & Mint Pesto Pizza!
Creative Topping & Sauce Ideas
While the mint pesto and potatoes are a winning combo, feel free to get creative! Add a handful of sundried tomatoes or caramelized onions for extra depth. For a creamier twist, drizzle a bit of cashew cream or vegan ricotta over the pizza before baking. If you’re feeling adventurous, swap the mint pesto for a basil or cilantro version to mix up the flavors.
Perfect Pairings for Serving
This pizza pairs beautifully with a fresh arugula salad tossed in lemon vinaigrette or a side of roasted vegetables. For a heartier meal, serve it alongside a bowl of lentil soup or minestrone. Don’t forget a glass of crisp white wine or sparkling water with lemon to complete the experience!
Storage & Reheating Tips
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, pop the pizza in a preheated oven at 350°F (175°C) for 5-7 minutes to keep the crust crispy. Avoid the microwave, as it can make the potatoes soggy. If you’re meal prepping, prepare the pesto and slice the potatoes ahead of time for quicker assembly.
Time-Saving Hacks
To save time, use a store-bought pizza dough or prepare the dough the night before. You can also make the mint pesto in advance and store it in the fridge for up to 3 days. For even faster prep, slice the potatoes using a mandoline slicer for perfectly thin and even pieces in seconds.
Equipment You’ll Need
A food processor is essential for blending the pesto smoothly. For sautéing the potatoes, a non-stick skillet works best to prevent sticking. If you don’t have a pizza stone, a baking sheet lined with parchment paper will do the trick. A sharp knife or mandoline slicer will make prepping the potatoes a breeze!
Potato & Mint Pesto Pizza (Vegan)
Equipment
- food processor
Ingredients
Pesto 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
Potato Ingredients
- 2 small potato, peeled (whatever variety you like)
- 3 tablespoons extra-virgin olive oil
Pizza Base
- Best Ever Pizza Dough (No knead) recipe here
Instructions
- In a food processor, combine all of the ingredients minus the potato.
- Process until smooth. Season the pesto with salt and pepper.
- Thinly slice the potatoes. Sauté them in the olive oil until tender. It doesn’t take long, maybe 2 minutes on each side.
- Spread the pesto on your pizza base and lay the potatoes on top.
- Bake at 450oF (225oC) for roughly 10 minutes or until golden brown.
