Directions:
- Preheat oven to 425 degrees F (220 degrees C).
- Scrub and dry potatoes, then prick several times with a fork and place onto a baking sheet. Bake in the preheated oven until the potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove, cool, and cut into slices about 1/4-inch thick.
- Sprinkle cornmeal over a half sheet pan. Stretch pizza dough over cornmeal to fit the pan; spread pesto sauce over dough.
- Lay potatoes over the pesto in a single layer; season with salt and pepper to taste and sprinkle Parmigiano-Reggiano cheese over potatoes. Sprinkle Fontina cheese, red onion slices, and feta cheese on top.
- Bake in the preheated oven on the bottom rack for 10 minutes. Transfer pan to the middle rack and bake until crust is light golden and crisp, 5 to 7 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 363.4 Kcal (1521 kJ) | ||
| Calories from fat | 207.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.03g | 35% | |
|---|---|---|---|
| Cholesterol | 30.77mg | 10% | |
| Sodium | 690.78mg | 29% | |
| Potassium | 28.14mg | 1% | |
| Total Carbs | 24.32g | 8% | |
| Sugars | 1.7g | 7% | |
| Dietary Fiber | 0.84g | 3% | |
| Protein | 13.08g | 26% | |
| Vitamin C | 5.8mg | 10% | |
| Iron | 0.8mg | 5% | |
| Calcium | 196.4mg | 20% | |
| Amount Per 100 g | |||
| Calories | 242.34 Kcal (1015 kJ) | ||
| Calories from fat | 138.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.36g | 35% | |
|---|---|---|---|
| Cholesterol | 20.52mg | 10% | |
| Sodium | 460.65mg | 29% | |
| Potassium | 18.76mg | 1% | |
| Total Carbs | 16.22g | 8% | |
| Sugars | 1.13g | 7% | |
| Dietary Fiber | 0.56g | 3% | |
| Protein | 8.72g | 26% | |
| Vitamin C | 3.9mg | 10% | |
| Iron | 0.5mg | 5% | |
| Calcium | 131mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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