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Vegan Pesto Stuffed Crust Pizza with Yukon Gold Potatoes Recipe

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  • Author: admin
  • Prep Time: 45 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegan

Description

Experience the delightful flavors of a Vegan Pesto Pizza with a unique stuffed crust that combines homemade vegan mozzarella, seasoned dough, vibrant pesto, and tender Yukon Gold potatoes. This pizza is baked to perfection on a pizza stone, delivering a crispy crust with a savory pesto-stuffed edge, topped with layers of rich marinara, potatoes, and melted vegan cheese.

Ingredients

Scale

Cheese

  • 2 cups Vegan Mozzarella (homemade or store-bought)
  • 2 cups Vegan Mozzarella (additional for topping)

Dough

  • 3 cups Seasoned Vegan Pizza Dough (a flavorful base)

Sauces

  • 1 cup Easy Vegan Pesto
  • 1 cup Marinara Sauce (rich tomato layer)

Vegetables & Spices

  • 2 medium Yukon Gold Potatoes, thinly sliced
  • 1 teaspoon Red Pepper Flakes (optional for heat)

Instructions

  1. Prepare the Mozzarella: Start by making or gathering your vegan mozzarella and place it in the refrigerator to chill, ensuring it sets properly for melting.
  2. Make the Dough: Prepare the seasoned vegan pizza dough and allow it to rise in a warm spot until puffed up and airy.
  3. Preheat the Oven: Place your pizza stone inside the oven and preheat to 500°F to ensure a hot baking surface for a crisp crust.
  4. Cook the Potatoes: Boil the Yukon Gold potatoes until fork-tender, then slice them thinly for even layering on the pizza.
  5. Prepare the Pesto: Make your easy vegan pesto if not already prepared, to add aromatic and fresh herb flavors.
  6. Shape the Dough: Transfer the risen dough to a floured surface and stretch it into a 16-inch diameter circle, forming the pizza base.
  7. Add the Cheese: Spread two-thirds of the chilled vegan mozzarella around the perimeter of the dough to create the base for the stuffed crust.
  8. Stuff the Crust: Spoon some of the vegan pesto over the cheese ring and carefully fold the dough over, pressing edges together to seal, creating a filled crust.
  9. Assemble the Pizza: Transfer the stuffed dough onto the hot pizza stone, spread marinara sauce evenly across the surface, layer the thinly sliced potatoes on top, and sprinkle with remaining mozzarella.
  10. Bake to Perfection: Bake in the oven until the crust is golden and cheese melted, about 18-20 minutes. Optionally, broil for 1-2 minutes to brown the toppings further.
  11. Finishing Touches: Let the pizza cool for a few minutes, then top with the remaining pesto and sprinkle red pepper flakes for added heat and flavor.

Notes

  • Ensure oven and pizza stone are fully preheated to achieve a crispy crust.
  • Thinly slice potatoes to cook evenly during baking.
  • Chilling vegan mozzarella helps it melt better without becoming too runny.
  • Adjust red pepper flakes to control the heat level, or omit if desired.
  • Use a pizza peel or parchment paper to transfer pizza to the stone safely.

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Find it online: https://kellyedylene.com/vegan-pesto-stuffed-crust-pizza-with-yukon-gold-potatoes-recipe/