Pesto Potato Pizza

2 teaspoons dried oregano

1 tablespoon raw sesame seeds

1 tablespoon fresh grated lemon zest

1 teaspoon ground cumin

Kosher salt and black pepper

1/2 pound pizza dough, at room temperature

Extra virgin olive oil, for drizzling

1/3 cup Arugula Pesto

1 medium potato, very thinly sliced

8 ounces burrata cheese or soft mozzarella cheese

1/2 cup fresh basil or or lemon basil leaves or 1 cup arugula leaves

Crushed red pepper flakes

Heat the oven to 450 degrees F.  Grease a large baking sheet with olive oil, or sprinkle cast iron pizza pan with cornmeal.

In a small bowl, combine the oregano, sesame seeds, lemon zest, cumin, and generous pinches of salt and pepper.

On a lightly floured surface, push/roll the dough out until it is pretty thin (about a 10-12 inch circle).  Transfer the dough to the prepared baking sheet or pan.  Rub the dough with olive oil and sprinkle with the seed mix, using as little or as much as you'd like.  Spread the dough with pesto and layer on the sliced potatoes, drizzling them lightly with olive oil, salt and pepper.  Transfer the pizza to the oven and bake for 10-15 minutes, or until the crust is golden and the potatoes are crisp.  

Remove from the oven and top with lumps of burrata or mozzarella.  Allow the cheese to sit on the pizza and warm through, about 5 minutes.  Sprinkle on the basil or arugula and crushed red pepper flakes.

Makes one 10-12 inch pizza.

From Half Baked Harvest blog