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Potato Pesto Pizza


This easy sugar-free and yeast-free dough is sure to be a family favourite for your next pizza night at home! Creamy, garlicky sauce is the perfect base for roasted potatoes and bright herb-packed pesto!



Prep Time 20 mins prep  •  35 mins cooking time  •  55 mins total


Serving Amount Serves 4-6


Dish Type Lunch / Dinner



  Creamy Cauliflower Macaroni & Cheese





Pizza Dough:

  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1 3/4 cup Organic Meadow Whole Milk Greek Yogurt

Creamy Garlic Sauce:

  • 2 tbsp Organic Meadow Butter
  • 3 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 3/4 cups Organic Meadow Half and Half
  • 1/2 tsp oregano
  • 1/4 tsp salt


  • 1 1/2 cups shredded Organic Meadow Mozzarella, divided
  • 1 medium-sized potato, very thinly sliced
  • 1/4 cup prepared pesto
  • 2 tbsp chopped fresh parsley
  • 2 tbsp chopped fresh chives



1. Pizza Dough: Preheat oven to 475°F. Whisk flour with and salt in a large bowl. Fold in yogurt and and stir until dough is smooth and combined. Cover with clean kitchen towel and let stand for 10 minutes. Transfer to lightly floured surface and roll to form a 12-inch round (about 1/4-inch thick). Transfer to lightly-floured baking sheet or pizza pan. Bake on bottom rack for 7 to 10 minutes, or until dough is lightly golden on the bottom.


2. Creamy Garlic Sauce: Meanwhile, melt butter in small high-sided skillet or sauce pan set over medium-low heat. Add garlic and cook, stirring, for 1 to 2 minutes, or until tender and fragrant. Add in flour, and cook, stirring, for 1 to 2 minutes, or until mixture is smooth and combined. Gradually add in half and half and cook, whisking frequently to dissolve flour mixture and avoid burning, for 5 to 8 minutes, or until mixture is thickened. Season with oregano and salt.


3. Assembly: Spread Creamy Garlic Sauce evenly over pre-baked pizza dough. Sprinkle half the cheese evenly over top. Arrange sliced potato evenly over top, and drizzle with pesto. Top with remaining cheese.


4. Return pizza to oven and bake in the middle rack for another 15 to 18 minutes, or until dough is golden and crisp and cheese is melted and bubbling. Sprinkle with fresh parsley and chives, and let rest for 5 minutes before slicing and serving.



  • Substitute pesto with fresh arugula, if desired.
  • For meat lovers, add chopped roasted chicken or cooked bacon when assembling pizza.







Products Used:

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Organic Meadow Sour Cream

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Organic Meadow Sour Cream

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