Pesto Potato Pizza w/ Bacon, Mushroom & Goat Cheese

One of favourites... fabulous food blogger Heather Nolan has come up with a cool twist on toppings.

The Halifax, NS based Mom of 1 and recipes of many had a hankerin' for a slice one night and produced a pizza that was most pleasing.

Thanks Heather - for sharing your story and your delicious discovery!


Heather Nolan for MommySo Pizza Friday came back swinging last week and wow, it hit a home run.  I didn't even have a game plan when I put my Pizza Dough on in the Kitchenaid... I just knew I didn't want to do the same ol' pizza.

Looking around the kitchen I started to hunt and gather.  In the fridge I saw some basil pesto, a big bag of sliced mini bellas that were crying to be eaten, half a yellow onion, and some bacon.  So I put them all on the counter and went back to open my 'Cheese Chest', a big storage container I keep in the fridge.  I had bought some Fontina, a cheese I hadn't eaten before but have seen a lot lately and wanted to try, so I grabbed that and a bit of mozzarella and some grated Parmesan.  As I was closing the door I noticed the small package of goat cheese I had bought the week before and at that point, I knew this was going to be an incredible pie. Then I saw the bag of mini potatoes I had just bought sitting on the baker's rack and thought, why the hell not:)

There isn't a recipe here per se, just hopefully some inspiration for you to create a great Pizza by thinking outside of the box, using ingredients you already have in your house and whatever you think you would like.  If you would like to try a pizza like this delicious one I made, here are some tips:

- Use my Pizza Dough recipe 😉
- After rolling out dough, brush liberally with basil pesto.
- Cover pesto with all of the cheese, except the goat cheese, save that to dollop on top.
- I sliced the potatoes thinly and partially cooked them in the microwave for 2 minutes.
- I sauteed the mushrooms, onions and bacon together until they were fully cooked down.  Without the bacon, this would be a fantastic vegetarian option!
- Brush the outer crust with some olive oil.
- I put some chopped fresh parsley on top once it came out of the oven (baked for 20 minutes at 450 and broiled for about 2 minutes to brown top a bit more)

For more great recipes from Heather Nolan visit

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