Dill Pesto with Potato Pizza with Whole Wheat Pizza Dough



Serving size

4 individual pizzas
120 Minutes

This recipe can be multiplied or divided by 2. This dough will keep for about 36 hours in the refrigerator if wrapped tightly in plastic wrap. It will not be as good as fresh.

Dill Pesto with Potato Pizza with Whole Wheat Pizza Dough


1 cup Water
1 tsp. Active dry yeast
4 tsp.. Honey
2 cup Whole wheat flour
1/2 cup Enriched all purpose white flour
1/4 tsp. Salt
1 quart Water
6 Tbsp. Dill Pesto
6 ounces Red potatoes (about 1 1/2 inch diameter)
4 ounce Skim milk mozzarella (shredded)
2 ounce Parmesan cheese (grated)
4 Tbsp. Yellow cornmeal


For the Pizza Dough

Place the yeast and honey in a large mixing bowl and pour the heated water over the mixture, stirring until well blended.

Let the mixture stand for about 5 to 7 minutes until foamy.

Add the whole wheat flour, all purpose flour and salt and stir with a fork until a coarse dough forms.

Continue to mix by hand until a dough ball forms and all the flour is well blended.

Cover the bowl and place it in a sink with about 4 inches of hot water in the bottom. The heat from the warm water will help the dough rise. The dough will double in size in about 30 to 40 minutes. Punch it a few times with your fingers and let it rise another 30 minutes.

Remove from the bowl and cut the ball into four equal pieces. Cover the dough that you are not going to use immediately in plastic wrap and chill.

For the Pizza

While the pizza dough is proofing place the water in a medium sauce pan over high heat.

Add the potatoes and cook for 30 minutes until a knife slips easily into the potato.

Remove and let the potatoes cool.

Slice the potatoes about 1/4 inch thick.

Preheat the oven to 500°F.

Sprinkle 1 tablespoon cornmeal on a large cutting board.

Place 1/4 of the pizza on the cutting board and shape into a disc about 6 to 8 inches in diameter.

Repeat for the remaining pizza dough for 4 small pizza rounds.

Spread the dill pesto evenly across the 4 pizza rounds.

Place the potato slices on top of the dill pesto.

Sprinkle the shredded mozzarella evenly across the top of the pizzas.

Bake in the oven on a cookie sheet for 10 minutes.

Sprinkle the grated parmesan across the top of the pizza.

Bake for another 3 to 5 minutes.


Serve this recipe with one of these vegetable side dishes.

Caesar Salad

Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth. Chill for at least 2 hours. Rinse the lettuce, drain, and dry in a salad spinner or patting gently with paper towels. Slice the lettuce crosswise and…

Grilled Caesar Salad

Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender and process until smooth. Chill for at least 2 hours. Rinse the romaine lettuce well. Do not detach the leaves from the root. Cut the romaine lettuce lengthwise into two halves. Preheat a…

Mushroom Salad

Whisk the olive oil together with the mustard, vinegar, sour cream, milk, salt and pepper. Add the orange zest. Chill. When ready to serve, slice the mushrooms very thin. Toss together with the dressing. Serve on top of the romaine leaf.

Pan Grilled Asparagus

Cut the woody ends off the base of the asparagus spears. Heat 1 quart of water in a shallow pan over medium-high heat. The water should never come to a full boil. Place the asparagus in the water and cook for about 5 – 7 minutes until the spears begin…

Pan Grilled Broccoli

Trim the bottom inch of the stem from the broccoli. Using a vegetable peeler, peel the tough outer layer from the stems. Heat 1 quart of water in a large sauce pan or stock pot fitted with a steamer basket over high heat. When the water is boiling, add the…

Zucchini Salad

Whisk together the olive oil, balsamic vinegar, maple syrup, salt, pepper and marjoram. Place in the refrigerator while cutting the zucchini. Cut the zucchini into medium dice. This should be about 1/4 inch cubes. Toss the zucchini, tomatoes and pine nuts together in the vinaigrette. Chill well before serving.

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Special Diet Information

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GERD / Acid Reflux

No specific GERD triggers.


This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe can be safe for those who are sensitive to gluten using a gluten free pizza crust.


This is NOT a low sodium recipe.

Recipe Notes

Using whole wheat pizza dough for pizza recipes is a great way to get extra fiber. The dough has more body than regular pizza dough and a mellow, sweet flavor. And it adds 6 grams of fiber to your diet.

The pizza dough can be made in a half batch for two servings, and the dough freezes well.

There are some good ready made gluten free pizza doughs on the market. Bob’s Red Mill makes a good pizza dough mix. Most all gluten free pizza doughs are very sticky, and using a silicon pastry mat, a non-stick baking tray, or non-stick foil makes shaping the pizza rounds easier. With gluten free pizza dough it is a good idea to bake the pizza crust on one side for about 5 minutes. Turn and bake for another 3 to 5 minutes.  After the dough is pre-baked, spread your toppings on the pizza for baking.

Using a pizza stone makes terrific pizza. Having the stone preheated to 500°F means the bottom of the pizza crisps up nicely.

"Blues is to jazz what yeast is to bread. Without it, it's flat."

Carmen McRae, Singer