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This past week I made a terrific pesto with almonds and nutritional yeast (recipe below). Today I decided to take that pesto, a couple of small personal pizza crusts and a Yukon potato and make a simple dinner for two.  Certainly not a traditional pizza, but brimming with fresh flavors and delicious none-the-less.  You can make your own pizza dough if you have the time, but if you read my blog, you know I do things the easy way, so I purchase mine pre-made.  In my house we probably eat pizza once a week, so having pre-made crusts ensures we eat at home instead of out – saving us time, money and calories.

Pesto Potato Pizza (makes 2)


  • 2 personal pizza crusts
  • 4 tbsp + 2 tsp pesto (recipe below)
  • 1 medium Yukon gold potato
  • 6 small cremini (baby bella) mushrooms, sliced thin
  • olive oil
  • paprika


Pierce potato a few times with a fork, place in microwave and cook on high for 6-7 minutes, until cooked through.  Set aside to cool. Once cool, toss with the sliced mushrooms and 2 teaspoons of pesto.

Preheat oven to temperature directed for your pizza crust.

Brush crust lightly with oil.  Top each crust with two tablespoons of pesto and spread evenly, leaving a 1/2 – 1 inch edge.

Place the potato & mushroom mixture over the pesto and sprinkle the top with a little paprika.

Bake according to the directions for your pizza crust. Make sure the potatoes have browned on top, turning on the broiler for a minute if necessary.



  • 2 cups fresh basil leaves
  • 1/2 cup raw almonds
  • 2-3 cloves of garlic
  • 2 heaping tbsp nutritional yeast
  • 1/2 – 1 cup olive oil


In a strong blender or food processor (hello VitaMix), blend basil, almonds and garlic until very finely chopped.  Slowly add the olive oil until you have a paste-like consistency, or the consistency you prefer. Add nutritional yeast and dash of salt, blend to incorporate. Serve.

I like my pesto “chunky” – but you may like it smooth.  If that’s the case, simply blend the ingredients on a higher speed and add more oil.  If you don’t have pine nuts or almonds, I think you could certainly try walnuts or even pecans.  You can also leave out the nooch, but I think it added just the right flavor.