Potato Flatbread pizza with pesto and smoked mozzarella is ideal for anyone who loves comforting, carb-forward dishes. Creamy roasted potato slices meet vibrant pesto and melted smoked mozzarella on a crisp flatbread crust, creating a satisfying combination of textures and smoky, herb-forward flavors.
The inspiration behind this recipe:
When my husband and I blended our family, it took time to form connections with my stepchildren. To ease into family time and let everyone unwind, we started hosting “Make Your Own Pizza” nights. Laying out a variety of toppings and letting everyone build their own pizza on flatbreads, pitas, or naan turned into a simple, fun ritual that helped us bond.
After a recent pizza night I found several packages of naan in the freezer — the perfect quick crust for a weeknight pizza. That’s how this naan potato flatbread was born: easy, customizable, and delicious.
How to Make Potato Flatbread:
This potato flatbread pizza is straightforward to assemble. The main steps are:
- Roast thin potato slices with olive oil, salt, pepper, and fresh rosemary until tender but still creamy in the center—avoid browning or crisping them too much.
- Spread pesto over each naan. Radish greens pesto gives a bright, slightly peppery note that pairs especially well with rosemary-roasted potatoes; spinach or kale pesto are good alternatives if you prefer. Avoid combining basil and rosemary, as those flavors can clash.
- Top the pesto with smoked mozzarella (or smoked provolone or smoked Gouda), a few red onion slivers, the roasted potato slices, and a little extra cheese on top.
The result is a cheesy, smoky potato flatbread brightened by pesto — comforting and flavorful. For a brunch twist, finish a slice with an over-easy egg.
For more great pizza recipes, be sure to try my:
- Skillet Barbecue Chicken Pizza
- Italian Sausage and Bell Pepper Polenta Bake
Potato Flatbread Pizza
Equipment
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Chef knife
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Cutting board
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Rimmed sheet pan
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Pizza stone or baking sheet
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Pizza cutter
Ingredients
- 8-10 small baby potatoes, red or Yukon Gold, thinly sliced (about 1/8-inch)
- 2-3 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh rosemary
- 2 package (8.8-ounce) naan flatbreads, regular or whole wheat
- 1 cup radish pesto, or spinach or kale pesto
- 8 ounces shredded smoked mozzarella, or smoked provolone or smoked Gouda
- Red onion slivers
Instructions
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Preheat the oven to 375°F (190°C). Line a baking sheet with nonstick foil or parchment. Toss the potato slices with olive oil, salt, pepper, and chopped rosemary. Spread them in a single layer and roast 15–20 minutes, until tender but not browned.
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Increase the oven temperature to 425°F (220°C).
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Spread pesto over each naan. Sprinkle about three-quarters of the shredded cheese over the pesto, reserving the rest for the top. Arrange red onion slivers, then the roasted potato slices, and finish with the remaining cheese.
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Bake on a pizza stone or a baking sheet for 15–20 minutes, until the naan is crisp and the cheese is melted and lightly golden. Slice and serve immediately. For brunch, top slices with an over-easy egg.
Notes
- Roast the potatoes 1–2 days ahead and refrigerate until ready to assemble; this speeds up dinner-time prep.
Nutrition
Nutritional values are estimates based on typical ingredients and portion sizes. Actual values will vary depending on brands and substitutions.
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