1 store bought pizza dough
3 tablespoons olive oil
2 cloves of garlic, diced
1/2 cup Chef Kelly’s Pesto (see recipe below)
2-4 large red skinned potato, thinly sliced
Salt and pepper
8 ounces burrata mozzarella
4-6 sprigs of basil for garnish
Preheat oven to 450 degrees.
Roll pizza dough into a thin layer. Brush with 2 tablespoons olive oil and add minced garlic. Brush pizza dough with Pesto. Add a thin layer of sliced potatoes, salt and pepper.
Bake in the oven for 12-15 minutes until potatoes are crispy and dough is golden brown in color. Remove from over and top with burrata and fresh basil.
Serve with a glass of Ferrante’s Grand River Valley Chardonnay!