Colorful fingerling potatoes complement a roasted tomato pesto sauce in this inventive pizza. 

Preparation

Place potatoes in a small pot and cover with cold salted water. Bring to a simmer and cook until the tip of a knife easily passes through, 7–10 minutes. Drain and let cool to room temperature.

Heat oven to 475°F.

Roll pizza dough to 10 inches in diameter, then place on a pizza peel or baking sheet. Spread the tomato pesto to ½ inch from the edge of the dough. Sprinkle basil evenly over the sauce and top with mozzarella. Slice the potatoes into ¼-inch disks and distribute evenly over the cheese.

Bake in oven on a pizza stone or baking sheet until crust is well browned and toppings begin to caramelize. Remove from oven and transfer to a wire rack for 1 minute to dissipate steam before slicing.