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Potato Gorgonzola Pesto Naan Pizza is such a fun twist from the traditional Friday night pizza. Nutty pesto plays so well with the buttery potatoes and Italian gorgonzola. This recipe has become a major hit in our house.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Author Heather

Ingredients

  • 4 Naan breads
  • 3/4 cup pesto
  • 1/2 lb fingerling potatoes *about 8-10
  • 1- 1 1/2 tbsp oil
  • salt to taste
  • 2-3 oz gorgonzola

Instructions

  1. Preheat oven to 350℉. Wash and dry potatoes. Place in a medium sized cast iron frying pan and drizzle with oil. Salt to desired taste. Bake for 45- 60 mins or until potatoes are tender to the fork. Remove from oven and set aside to cool.
  2. Once potatoes are cooked raise temperature of oven to 425℉.
  3. Arrange naan breads on a large cookie sheet. Spread 1- 2 tbsp of pesto on each bread (amount will depend on taste preferences). Cut potatoes into desired shape and size. Arrange on pizza. Sprinkle pizza with desired amount of cheese.Bake for 10 mins.

Recipe Notes

*Please use as many organic ingredients as possible.* Cooking time does not include the baking of the potatoes.