×
× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.my.

OK Cancel

Portuguese Potato Pizza

Crispy potatoes, smoky chorizo sausage, decadent eggs, and a bright almond pesto make for an incredible potato pizza that will whisk you away to the coast of the Mediterranean. This recipe was created by Chef Robert Bankert who won the grand prize for the Potatoes USA potato pizza competition.

Share this

Print Recipe
Potato Type: Russet
Prep Method: Baked

Dish

Main Dish

Prep Time

45 Mins

Cook Time

15 Mins

Serving

Serves 8

Description

Crispy potatoes, smoky chorizo sausage, decadent eggs, and a bright almond pesto make for an incredible potato pizza that will whisk you away to the coast of the Mediterranean. This recipe was created by Chef Robert Bankert who won the grand prize for the Potatoes USA potato pizza competition.

Ingredients

  • 1ea pizza dough, proofed and stretched
  • 4oz marinara or pizza sauce
  • 1oz Portuguese hot chopped peppers (pimenta moida)
  • 6oz shredded mozzarella cheese
  • 10oz chourico-potato hash
  • 4ea medium sized eggs
+

Pizza Dough

  • 2 cups bread flour
  • 5oz warm water
  • 1 tsp yeast
  • 1 tsp salt
  • 1 tsp honey
+

Parsley-almond Pesto

  • ½ bunch parsley, rough chopped
  • 2oz sliced almonds
  • 1 clove garlic
  • 1oz Grated parmesan cheese
  • ½ tsp salt
  • 1 tbsp water
  • 1 tbsp olive oil
+

Potato Hash

  • 6oz russet potatoes, ½” dice
  • ½ tsp salt
  • 2oz canola oil
  • 2oz leeks, diced
  • 2oz cherry bomb peppers or similar mild red pepper, diced
  • 4oz Portuguese chourico, casing removed, chopped medium fine
  • ½ tbsp. olive oil
  • Salt & pepper to taste

Preparation

Portuguese Potato Pizza

  1. Preheat the oven to 480 °F with a pizza stone
  2. Top pizza dough with marinara sauce and pimento moida
  3. Sprinkle half of the mozzarella cheese on top, then spoon the hash evenly over top, and then add the remaining mozzarella cheese
  4. Make 4 small divots with a spoon on each quarter of the pizza and crack the eggs into each divot
  5. Place pizza in the oven and cook for 5-7 minutes or until done- if the eggs still seem too soft, they will likely carry over and set after the pizza is taken out of the oven.
  6. Drizzle the parsley-almond pesto over top and serve

Pizza Dough

  1. Bloom yeast in the warm water.
  2. Place all ingredients in a mixer with the dough hook and mix on low speed for 6-8 minutes or until gluten is fully developed.
  3. Place dough into a bowl and proof for two hours. Punch dough down and refrigerate overnight.
  4. Remove dough from the refrigerator two hours before making pizza.

Parsley-almond pesto

  1. Place the almonds, garlic, salt, cheese, and half of the water and oil in a food processor and process until it forms a paste.
  2. Add parsley and process, then drizzle in the remaining water and olive oil to emulsify.

Potato Hash

  1. Place the diced potatoes in a pot with salt and water to cover. Bring to a simmer and cook until just tender, but still firm. Drain the potatoes and set aside momentarily.
  2. In a large skillet over medium heat, saute the leeks in the canola oil until they are translucent and aromatic. Add in the peppers, chorizo then saute for 5-7 minutes or until the chorizo is brown and some of its fat has rendered out. Add the potatoes and cook them until they are golden.
  3. Drizzle the hash with the olive oil and adjust the seasoning with the salt and pepper. Set aside until you are ready to make the pizza.

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving

Calories

460

Fat

27g

Sodium

980mg

Cholesterol

105mg

Vitamin C

12mg

Carbohydrates

35g

Fiber

2g

Protein

18g

Potassium

359mg

Sugar

3g

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up